Sauteed Brussels Sprouts With Chestnuts And Pancetta
6 cups Brussels sprouts
1 1/2 cups chicken broth
24 ounces pancetta, diced
2 gloves garlic, minced
2 cups frozen pearl onions
2 cups chestnuts, peeled, roasted and halved
Salt and pepper
4 tablespoons fresh Italian parsley, chopped
Bring a large pot of water to a boil. Blanch Brussels sprouts for 6-7 minutes. Drain and allow to cool slightly, then cut sprouts in half. In a small sauce pan, heat chicken stock until it reduces by 1/3, set aside.
Heat a large skillet over medium heat, add the pancetta and saute until brown. Add the garlic and onion and saute an additional minute. Add blanched Brussels sprouts and chestnuts and cook until tender, about 4 minutes. Add broth reduction, parsley, salt and pepper and serve immediately.