- 1/3 cup finely chopped shallot
- 1/4 cup unsalted butter
- 1 (14 ounce) jar whole roasted chestnuts
- 1/2 cup chicken broth
- 1/4 cup Sortilege maple liqueur
- 1 tablespoon pure maple syrup
- 2 pounds haricots verts or other thin green beans, trimmed
- 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.