“The meaty, rather muted taste of braised chestnuts needs the kind of hearty perking-up contrast of Brussels Sprouts.”
From “The Way to Cook,” 1989, Alfred A. Knopf, Inc., Judith Jones, Editor

Braised Chestnuts
48 peeled chestnuts
1 imported bay leaf
1 medium onion
1 large celery stalk, cut into several pieces
3 or more cups beef or chicken stock
Salt and fresh ground pepper

Place the chestnuts in a saucepan with the bay leaf, onion, celery, and enough stock to cover them by ½ inch. Season lightly to taste, and bring to the simmer. Cover partially, and simmer slowly-watch that the liquid does not boil and disintegrate the chestnuts.

Timing: about 40 minutes, or until the chestnuts are tender but hold their shape.

Brussels Sprouts
1-1 ½ Brussels sprouts
6 quarts or more, rapidly boiling water
3 tablespoons salt

Plunge the sprouts into the rapidly boiling water. Cover the pan only just until the water comes back to the boil, then boil slowly uncovered.

In 4 minutes begin testing: dip out a Brussels sprout and pierce it was a small sharp-pointed knife-it is done when the knife goes in fairly easily.

Turn them out onto a hot serving dish. Season with salt and fresh ground pepper and fold in melted butter and braised chestnuts.