Ingredients
24 whole chestnuts, peeled
2 cups chicken broth (preferably homemade)
6 slices bacon, cut into small dice
1.5 lbs Brussel sprouts, trimmed and cut with an X on the bottom
Preparation
Steam the Brussel sprouts in a vegetable steamer over boiling water just until crisp-tender, 6-8 minutes. Drain and set aside to cool slightly.
Place chestnuts and chicken broth in a small saucepan and simmer over medium heat until chestnuts are tender, about 25 minutes.
In the meantime, saute the bacon in a medium-sized skillet until crisp. Remove and drain on paper towels. Pour off all but 2 T of the fat remaining in the skillet.
Cut the Brussel sprouts lengthwise in half and place in the skillet. Add the chestnuts to the skillet along with 3 T cooking broth, then stir in the maple syrup. Heat over medium high heat, stirring frequently, until the liquid is reduced to a glaze, about 5 minutes. Add the cooked bacon and season with salt and pepper. Serve at once.
