Brussels Sprouts Braised With Bacon And Chestnuts
- 1 1/2 pounds Brussels sprouts
- 4 strips bacon, chopped
- 1 shallot, minced
- 1 cup peeled and coarsely chopped chestnuts (about 1/2 pound nuts in their shell)
- 1 cup chicken broth
- 1 1/2 teaspoons sherry vinegar
- Salt
- Freshly ground black pepper
- 1. Cut an X in the stem end of each Brussels sprout and remove any outer leaves that are discolored or loose. In a covered pot, steam the sprouts over rapidly boiling water until they are tender, about 8 to 10 minutes. Cut each sprout into lengthwise quarters and set aside. (The Brussels sprouts can be prepared up to this point 8 hours in advance and refrigerated, tightly covered.)
- 2. Render the bacon in a dry skillet over medium heat until it softens and releases its fat, about 5 minutes. Add the minced shallot and cook just until fragrant, about 1 minute. Add the chestnuts and chicken broth to the pan, cover and simmer until the chestnuts are quite tender and sweet, about 10 minutes.
- 3. Add the vinegar and Brussels sprouts and cook, letting the flavors marry, about 5 minutes. Season to taste with salt and pepper and add a little more vinegar, if necessary, to brighten the flavors.
brussels, bacon, shallot, chestnuts, chicken broth, sherry vinegar, salt, freshly ground black pepper
Taken from www.epicurious.com/recipes/member/views/brussels-sprouts-braised-with-bacon-and-chestnuts-52553731 (may not work)