Ingredients
- 1 1/2 to 2 pounds whole chestnuts in shell
- 1 teaspoon vegetable oil
- 1/4 cup water
- Special equipment: a chestnut knife (optional); a large heavy skillet (preferably cast-iron) with a lid
Directions
- Make a large X in each chestnut with chestnut knife or a sharp paring knife, cutting through shell. Toss chestnuts with oil in a bowl.
- Heat dry skillet over moderately low heat until hot, then roast chestnuts in skillet on stovetop, covered, stirring every few minutes, for 15 minutes total.
- Add water and continue to roast, covered, stirring occasionally, until water is evaporated and chestnuts are tender, about 5 minutes more. Serve hot.
