Glazed Chestnuts with Haricots Verts

Preparation Cook shallot in 2 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, about 5 minutes. Add chestnuts, broth, and liqueur and simmer, swirling skillet occasionally, until liquid is evaporated and chestnuts are glazed, 3 to 5 minutes. Season with salt and pepper, then remove from heat and keep warm. Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander, then transfer beans with tongs to a large bowl of ice and cold water to stop cooking. Drain well. Heat remaining 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until lightly browned. Add beans and toss until heated through, about 2 minutes. Season with salt and pepper. Serve beans topped with chestnuts. *Available at some supermarkets and specialty foods shops. **Available at Laird & Co. (877-438-5247). Cooks' notes:• Chestnuts can be glazed 2 days ahead and chilled, covered. Stir in 3 tablespoons additional chicken broth or water and reheat over low heat. • Haricots verts can be boiled 1 day ahead and chilled in a sealed plastic bag lined with paper towels. Bring to room temperature before proceeding. *Available at some supermarkets and specialty foods shops. **Available at Laird & Co. (877-438-5247).

Preparation Cook shallot in 2 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, about 5 minutes. Add chestnuts, broth, and liqueur and simmer, swirling skillet occasionally, until liquid is evaporated and chestnuts are glazed, 3 to 5 minutes. Season with salt and pepper, then remove from heat and keep warm. Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander, then transfer beans with tongs to a large bowl of ice and cold water to stop cooking. Drain well. Heat remaining 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until lightly browned. Add beans and toss until heated through, about 2 minutes. Season with salt and pepper. Serve beans topped with chestnuts. *Available at some supermarkets and specialty foods shops. **Available at Laird & Co. (877-438-5247). Cooks' notes:• Chestnuts can be glazed 2 days ahead and chilled, covered. Stir in 3 tablespoons additional chicken broth or water and reheat over low heat. • Haricots verts can be boiled 1 day ahead and chilled in a sealed plastic bag lined with paper towels. Bring to room temperature before proceeding. *Available at some supermarkets and specialty foods shops. **Available at Laird & Co. (877-438-5247).