You may also like
Categories:Viewed: 47 - Published at: 5 years ago
Ingredients
- 3 ounces pancetta, small dice (about 1/2 cup)
- 3 medium shallots, thinly sliced (about 1 cup)
- 2 medium garlic cloves, thinly sliced
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 1/4 cup dry white wine
- 1 cup low-sodium chicken broth
Method
- Line a plate with paper towels and set aside.
- Place the pancetta in a large frying pan with a tightfitting lid and cook uncovered over medium heat until browned and crispy, about 10 minutes.
- Transfer with a slotted spoon to the prepared plate, leaving the fat in the pan.
- Add shallots and garlic to the pan, season with salt and freshly ground black pepper, and cook, stirring occasionally, until vegetables are softened and edges begin to brown, about 3 minutes.
- Add Brussels sprouts, season with salt and pepper, stir to coat, and cook until just browned, about 3 minutes.
- Pour in wine, scraping up any browned bits from the bottom of the pan, and cook until wine reduces by half, about 2 to 4 minutes.
- Pour in broth, cover, and reduce heat to low.
- Cook until Brussels sprouts are knife tender, about 20 minutes.
- Taste, adjust seasoning as desired, transfer to a serving dish, and sprinkle with reserved pancetta.
