Braised Brussels Sprouts With Bacon and Roasted Chestnuts

• 2 lbs Brussels sprouts
• 6 slices bacon, chopped
• 1 shallot, minced
• 1 12 cups roasted chestnuts, coarsely chopped
• 1 cup chicken broth
• 1 teaspoon balsamic vinegar
• 1 teaspoon cooking sherry

1. Score each chestnut with a X and roast in a 400 deg.
2. oven for 25-30 minutes.
3. Peel as soon as the chestnuts are cool enough to handle.
4. Trim and discard the loose and discolored leaves from each sprout.
5. Steam covered until just tender.
6. Immediately immerse in ice water bath.
7. Once chilled, halve smaller sprouts - larger ones can be quartered.
8. Sprouts can be prepared up to 8 hours ahead and stored in fridge tightly covered.
9. Render the bacon in a large frying pan over medium heat.
10. Add the minced shallot and cook until fragrant (about 1 minute.
11. ).
12. Add the chopped chestnuts and chicken broth, cover and simmer about 10 minutes.
13. Add the Vinegar, Sherry and Brussels Sprouts and cook until the sprouts just start to brown (about 5 minutes.
14. ).

brussels, bacon, shallot, chestnuts, chicken broth, balsamic vinegar, cooking sherry

Taken from www.food.com/recipe/braised-brussels-sprouts-with-bacon-and-roasted-chestnuts-511905 (may not work)