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- 1 lb Brussels sprouts cleaned and cut in half
- Olive oil (2 table spoons)
- 6 ounces Pancetta or bacon – chopped fine
- ¾ teaspoon salt
- 1 teaspoon black pepper
- ½ cup white wine
- ½ chicken stock
- ¼ cup onion – chopped fine
- In a large sauté pan heat olive oil and add the bacon and cook over medium heat (stir often) until bacon is golden brown.
- Remove bacon and cool on a paper towel
- Add Brussels sprouts onion, salt and pepper to the bacon fat in the pan and sauté for about 5 min.
- Add chicken stock and reduce heat slightly and cook until the Brussels sprouts are fork soft
- Return bacon to pan to heat through, season to taste and serve.
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