Pancetta Braised Brussels Sprouts

Pancetta Braised Brussels Sprouts

4 ounces pancetta, 1/4" dice

1 tablespoon olive oil

1 pound Brussels sprouts, trimmed of loose leaves

1/2 cup shallots, diced

1/2 cup low sodium chicken broth

salt and pepper , to taste

Saute' the pancetta in olive oil over medium heat until crispy; remove to paper towels and set aside.
Add the Brussels sprouts and shallots to the pan and cook until the shallots start to brown. Add the chicken stock, season with a little salt and pepper. Reduce heat and simmer, covered, until the sprouts are tender and most of the liquid has been absorbed. Add the pancetta back to the pan to heat back up; serve hot.

Makes 4 servings