Brussels Sprouts With Chestnuts and Double-Smoked Bacon - Brussels

Method

• To peel a chestnut, cut a large X into one side of the shell, cutting all the way through the tough membrane.
• (If you dont, the chestnut will blow up in your oven.
• Imagine popcorn the size of a ping-pong ball!)
• Put the chestnuts in a shallow pan and bake in a preheated 325F oven until the shells curl along the cuts and the outsides are nicely toasted (about 15 minutes).
• Cool slightly (theyre easier to peel while theyre still warm) and remove the shells.
• Rub in a clean kitchen towel to remove as much as possible of the dark, bitter membrane.
• Fill a large pot with water and bring to a boil over high heat.
• Add enough salt until the water is salty tasting.
• Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
• Cook Brussels sprouts in boiling water until crisp-tender, about 4 to 5 minutes; they will still have some bite to them.
• Drain sprouts and place in ice bath.
• When cool, remove sprouts from ice water, halve lengthwise, and set aside.
• Place a large saute pan over medium heat.
• Add bacon in a single layer and cook over medium heat until fat is rendered and bacon is golden brown, about 10 minutes.
• Remove bacon with a slotted spoon and set aside; reserve pan drippings.
• Add onions to the pan and reduce heat to low.
• Cook onions, stirring occasionally, until they turn a deep golden color, about 8 to 10 minutes.
• Add chestnuts and cook, stirring occasionally, until thoroughly heated and well coated with bacon fat, about 2 minutes.
• Increase heat to high and add bacon and Brussels sprouts and stir well.
• Add chicken broth and cover.
• The contents will quickly come to a boil.
• Reduce heat to low and cook until Brussels sprouts are heated through.
• Stir in butter and season with salt and pepper.
• Sprinkle with thyme and serve.