Finely chop the shallot.

Melt 2 tablespoons of butter in a 10-inch heavy skillet over medium heat.

Sauté the shallot until lightly browned, about 5 minutes, stirring occasionally.

Add the chestnuts, chicken broth, and maple liqueur (or whiskey and maple syrup mixture) to the skillet.

Simmer, swirling the skillet occasionally, until the liquid is evaporated and the chestnuts are glazed, about 3-5 minutes.

Season the chestnuts with salt and pepper.

Remove the skillet from the heat and keep the chestnuts warm.

Bring a 6- to 8-quart pot of salted water to a boil.

Add the haricots verts to the boiling water and cook, uncovered, until crisp-tender, about 4-5 minutes.

Drain the beans in a colander.

Transfer the beans to a large bowl of ice and cold water to stop the cooking process.

Drain the beans well.

Heat the remaining 2 tablespoons of butter in a 12-inch heavy skillet over medium-high heat until lightly browned.

Add the beans to the skillet and toss until heated through, about 2 minutes.

Season the beans with salt and pepper.

Serve the beans topped with the glazed chestnuts.