Braised Brussels Sprouts With Bacon and Chestnuts

• 1 12 lbs Brussels sprouts
• 4 slices bacon, chopped
• 1 shallot, minced
• 12 lb chestnuts, peeled and coarse chopped
• 1 cup chicken broth
• 1 12 teaspoons sherry wine vinegar
• kosher salt & freshly ground black pepper

1. Cut an "X" on the bottom of each stem end of the Brussels sprouts and peel away any leaves that are discolored or loose.
2. Steam the Brussels sprouts in a covered pot, over rapidly boiling water, until tender, about 8 to 10 minutes.
3. Quarter each sprout lengthwise and set aside.
4. In a dry skillet, over medium heat, render the fat from the bacon, about 5 minutes; add the minced shallot and cook 1 minute.
5. Add the chestnuts and chicken broth, cover, and simmer until chestnuts are tender and sweet, about 10 minutes.
6. Add vinegar, Brussels sprouts, and cook about 5 minutes; season to taste with salt and pepper and a little more vinegar, if needed.

brussels, bacon, shallot, chestnuts, chicken broth, sherry wine vinegar, kosher salt

Taken from www.food.com/recipe/braised-brussels-sprouts-with-bacon-and-chestnuts-468560 (may not work)