68. BRAISED BRUSSEL SPROUTS with BACON and SHALLOTS

Serves 6


4 slices thick-cut bacon, diced
4 shallots, chopped
1 cup chicken stock
1 bay leaf
1 spring thyme
6 sprigs parsley
3 tablespoons dry sherry
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound brussels sprouts, halved

Brown bacon in a large sauté pan over medium heat until browned. Add shallots and cook until lightly browned. Add stock, bay leaf, thyme, 3 springs parsley, sherry, salt, pepper and sprouts and bring to a boil. Reduce heat to medium and cover. Simmer until the sprouts are tender, about 15 minutes. Remove bay leaf, thyme sprigs and parsley springs. Chop remaining 3 springs parsley and sprinkle over dish. Serve warm.


courtesy of: Megan Woo, Ripe: a recipe website, http://iheartbacon.com/recipes/