BRAISED BRUSSELS SPROUTS WITH CHESTNUTS
6 servings
If fresh chestnuts are not available, use 8 ounces vacuum-packed chestnuts. For a crispier treatment, prepare Roasted Brussels Sprouts using the smaller amount of sprouts, chestnuts, and halved shallots listed here.
Melt in a large skillet over medium heat:
- 2 tablespoons butter or bacon fat
Add:
- 4 small shallots, halved, or 12 pearl onions, peeled
- 1 pound fresh chestnuts, peeled
Cook, gently shaking the pan occasionally, until both the shallots and chestnuts are lightly browned, about 10 minutes. Add and bring to a boil:
- 1 pound Brussels sprouts, trimmed and halved through the stem
- 1 cup chicken or vegetable stock or broth or water
- (3 tablespoons dry vermouth or dry sherry)
- 3 sprigs parsley
- 1 sprig fresh thyme or ¼ teaspoon dried thyme
- 1 bay leaf
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Reduce the heat to medium, cover, and simmer until the Brussels sprouts are tender, about 15 minutes. Remove the parsley sprigs, thyme sprig, if used, and bay leaf before serving.