Glazed Chestnuts & Haricots Verts Serves 8

Cook shallots in 2 T butter in a 10-inch skillet over moderate heat, stirring occasionally, until lightly browned, about 5 min. Add chestnuts, stock, and liquor, syrup and simmer, swirling occasionally, until liquid is evaporated and chestnuts are glazed, 3-5 min (can be done 2 days ahead and chilled, covered. Stir in 3T additional stock or water and reheat over low heat). Cook beans in 6- to 8-qt pot of boiling salted water, uncovered, until crisp-tender, 4-5 min. Drain in colander, then transfer to ice water to stop cooking. Drain well (Can be done 1 day ahead and chilled in sealed plastic bag lined w paper towels. Bring to room temp before proceeding. Heat remaining 2 T butter in 12-inch heavy skillet over moderately high heat until lightly browned. Add beans and toss until heated through, about 2 min. Season w s&p. Serve toped w chestnuts.

Shallot 0.5 c finely chopped
Butter 0.25 c unsalted
Chestnuts 15 oz jar whole roasted (3 c)
Stock 0.5 c chicken
Whiskey 0.25 c
Maple Syrup 1 T
Beans, Green 2 lb thin, trimmed