I’m not sure which I find more annoying: peeling chestnuts or peeling fava beans. With the last of the decent chestnuts lingering (I had these in my fridge for weeks) and the first of the favas not yet here (soon!), I didn’t have to choose.
The chestnut thing is really a hassle, but it’s always worth it. You can get those skins off any way you want: simmering, roasting, even deep frying. The issue is that they must be peeled while they’re still hot, and that is a definite Ouch! I roasted these: slashed the flat side, threw them in pan in a hot oven for 15 or 20 minutes, and started peeling; the towel helps. Some came out of their shells in whole pieces, which are gorgeous; some, of course, did not.
Then I sauteed them in butter, with leeks. Worth it? Seriously.