Categories: not tried, sidedishes, vegetables

Ingredients

• 2 tablespoons good olive oil
• 6 ounces Italian pancetta or bacon, 1/4-inch dice
• 1 1/2 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 3/4 cup golden raisins
• 1 3/4 cups Homemade Chicken Stock, recipe follows, or canned broth

Directions

1. Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.

2. Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.

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