Brussels Sprouts with Chestnuts and Bacon
Serves: 4
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Chesnuts roasting on an open fire - or in the skillet - pared with brussels sprouts and bacon make a festive Christmas Eve dinner.
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Ingredients:
| 3 pounds | brussels sprouts, halved lengthwise |
| 6 slices | thick-cut bacon, cut into 1/4-inch dice (6 ounces) |
| 4 tablespoons | unsalted butter |
| 20 | vacuum-packed peeled whole chestnuts, thinly sliced or raw, boiled, roasted, peeled and sliced |
| salt and freshly ground pepper | |
| 1/2 cup | rich chicken or turkey stock |
Directions:
Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, about 7 minutes. Drain well.
Meanwhile, in a large deep skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Add the butter. When the foam subsides, add the brussels sprouts and cook over moderate heat, stirring occasionally, until they are lightly browned, about 5 minutes. Add the chestnuts and season with salt and pepper. Add the chicken or turkey stock, simmer until heated through and serve.
Source: foodandwine.com
