First clean the chestnuts, cut the rounded side and put them in a pot with cold water, a sprig of rosemary and a pinch of salt, bring to a boil and cook for 25 minutes.
Drain the chestnuts, then peel and peel them.
Tie the meat (here the guide to do it best), then brown it in a large saucepan with garlic, oil, rosemary and chopped onion.
Brown on all sides, in order to seal the juices, then blend with the wine, then lower the heat to low, close with the lid and cook for 30 minutes, adding water if necessary to avoid sticking.
Add the chestnuts (partly whole, partly chopped) and half a glass of water, salt lightly and continue cooking, always with a lid, for another 15-20 minutes, until the meat is well cooked and the sauce has not shrunk. .
The chestnut roast is ready: wait at least 5 minutes before cutting it into slices, serve it.
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