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Chestnut Stifado with Prunes
A meatless stifado of small onions, carrots and roasted-sweet chestnuts braised in red wine and warm spices, finished with prunes, honey and vinegar for a dark, glossy, sweet-sour sauce.
- YieldServes 4 to 8
- Hands-on50 min
- Total2 h 12 min
- Difficulty
Ingredients
- 120 mlextra-virgin Greek olive oil, 1/2 cup, divided 30 ml / 90 ml
- 450 gpeeled cooked chestnuts, vacuum-packed or canned
- 680 gsmall stewing onions or cipollini, peeled (or 800 g medium onions cut into 2 cm pieces)
- 3medium carrots, peeled and cut into 1 cm pieces
- 240 mldry red wine, 1 cup
- to tastesalt and freshly ground black pepper
- 1 piececinnamon stick, 1 cm piece
- 5juniper or allspice berries, crushed
- 1whole clove
- 1 leafbay leaf
- 1 tspred pepper flakes
- 1½ tspsweet paprika
- ¼ tsphot paprika or cayenne
- ½ tspblack peppercorns, whole
- 480 mlhot water, 2 cups
- 2 tspfresh rosemary or thyme, finely chopped (or 1 scant tsp dried)
- 225 gpitted prunes
- 2 tbsphoney
- 2 tbspred wine vinegar
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