Glazed Chestnuts with Haricots Verts

1. 1

   Cook shallot in 2 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, about 5 minutes.

2. 2

   Add chestnuts, broth, and liqueur and simmer, swirling skillet occasionally, until liquid is evaporated and chestnuts are glazed, 3 to 5 minutes.

3. 3

   Season with salt and pepper, then remove from heat and keep warm.

4. 4

   Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes.

5. 5

   Drain in a colander, then transfer beans with tongs to a large bowl of ice and cold water to stop cooking.

6. 6

   Drain well.

7. 7

   Heat remaining 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until lightly browned.

8. 8

   Add beans and toss until heated through, about 2 minutes.

9. 9

   Season with salt and pepper.

10. 10

    Serve beans topped with chestnuts.

11. 11

    *Available at some supermarkets and specialty foods shops.

12. 12

    **Available at Laird & Co. (877-438-5247).

* Per serving · 4 servings · Values may vary.

No additional tips available.