Braising with pancetta and then simmering with chicken stock makes these brussels sprouts tender and tasty.
Brussels Sprouts with Pancetta and Thyme
- 2 pounds brussels sprouts
- 5 ounces pancetta or bacon, diced
- 4 shallots, ﬁnely chopped
- 2 teaspoons ﬁnely chopped fresh thyme
- 1¼ to 1⅓ cups chicken stock
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil
- 3 teaspoons salt
- Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the tough stem end. Cut the brussels sprouts into quarters. Set aside.
- Heat a large sauté pan over medium heat. Cook the pancetta until golden brown, about 7 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Pour off the fat in the pan and discard.
- Return the pan to medium heat, add the shallots and thyme and cook until soft, about 5 minutes. Transfer the shallot mixture to the bowl with the bacon. Pour ¼ cup of the stock into the pan and, using a wooden spoon, stir to scrape up the browned bits from the pan bottom. Pour the stock over the bacon mixture.
- Using paper towels, wipe out the pan and place over medium-high heat. Melt the butter with the olive oil. Add the brussels sprouts and salt and stir to coat evenly. Cook until the brussels sprouts begin to brown, 3 to 4 minutes. Stir again, then cook for 3 to 4 minutes more. Stir in ¼ cup of the stock. Continue cooking, stirring occasionally and adding more stock as needed, until the brussels sprouts are soft, about 15 minutes more. Add the bacon mixture and any remaining stock and stir to incorporate. Transfer to a warmed serving bowl and serve immediately.