Sauteed Brussels Sprouts With Pancetta And Chestnuts

• 4 cups brussels sprouts, trimmed
• 1 cup chicken broth, homemade or low-sodium canned
• 2 ounces pancetta, diced
• 4 cloves garlic, peeled and minced
• 2 cups frozen pearl onions, defrosted
• 1 1/2 cups peeled and roasted chestnuts, halved
• Salt and freshly ground pepper to taste
• 2 tablespoons chopped Italian parsley

1. Bring a large pot of water to a boil.
2. Add the brussels sprouts and blanch for 5 minutes.
3. Drain well and cut sprouts in half.
4. Set aside.
5. Meanwhile, place the chicken broth in a small saucepan over medium heat.
6. Reduce to 1/4 cup, about 8 minutes.
7. Set aside.
8. Heat a large skillet over medium heat, add the pancetta and saute until browned, about 5 minutes.
9. Add the garlic and cook, stirring constantly, for 30 seconds.
10. Add the onions and cook for 30 seconds.
11. Stir in the brussels sprouts and chestnuts and cook until sprouts are tender, about 3 minutes.
12. Stir in the chicken broth, salt, pepper and parsley.
13. Divide among 4 plates and serve immediately.

brussels sprouts, chicken broth, pancetta, garlic, frozen pearl onions, chestnuts, salt, italian parsley

Taken from cooking.nytimes.com/recipes/8330 (may not work)