3 cups chicken stock
4 small celery stalks
1 strip lemon zest
2 cups small Brussels sprouts
Juice of ½ lemon
3 tablespoons unsalted butter
1. Using a sharp knife, make a gash on the flat side of each chestnut (this will prevent them from bruising). Pour the stock into a saucepan and bring to a boil over high heat. Add the chestnuts, celery, and lemon zest. Reduce heat to low, covered and simmer until the chestnuts are tender, about 30 minutes.
2. Meanwhile carefully trim the sprouts, discarding any old or wilted leaves. Place them in a large frying pan, single layer, and add water to cover. Bring to a boil over high heat and add the lemon juice. Reduce the heat to medium-low and simmer, uncovered, until barely tender, about 8-10 minutes. Drain well and set aside.
3. Drain the chestnuts well; discard the celery and lemon zest. Using a small, sharp knife, peel the chestnuts while warm, removing both the hard outer shell and the furry inner skin.
4. Melt butter in the same large frying pan over medium heat. Add the chestnuts, salt, and cayenne. Saute until brown and glazed, about 5 minutes. Add the sprouts and sauté over low heat until heated through and tender, about 5 minutes. Transfer to a serving dish and serve hot.