- 6 slices pancetta, chopped
- 1 large onion, chopped
- Salt and pepper
- 3 pints Brussels sprouts, large ones cut in half, small ones left whole
- 1 cup chicken stock
- 1/2 cup aged balsamic vinegar (eyeball it)
Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add pancetta and cook until crisp, about 4 minutes.
Add the onion, and season with salt and pepper. Cook, stirring occasionally, for 2-3 minutes.
Add the sprouts along with the chicken stock and the balsamic vinegar.
Stir to combine and continue to cook for 10-12 minutes or until the Brussels sprouts are tender.