Brussels Sprouts with Chestnuts and Bacon
Chesnuts roasting on an open fire - or in the skillet - pared with brussels sprouts and bacon make a festive Christmas Eve dinner.
|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|
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.