Brussels Sprouts With Chestnuts

• 2 pounds brussels sprouts
• 1 pound chestnuts, peeled
• 2 tablespoons unsalted butter
• 1 to 2 cups chicken stock, preferably homemade
• Coarse salt and freshly ground pepper to taste

1. Prepare the sprouts by trimming the outer leaves and cutting a cross in the stem.
2. Heat the butter in a heavy frying pan and add the chestnuts.
3. Pour in the stock, cover, and simmer slowly for 20 minutes or until tender.
4. Add the sprouts and add more stock if necessary, barely to cover.
5. Replace the lid and cook for five to 10 minutes or until tender.
6. Correct seasoning and serve.

brussels sprouts, chestnuts, unsalted butter, chicken stock, salt

Taken from cooking.nytimes.com/recipes/1273 (may not work)