- 2 tablespoons extra virgin olive oil (EVOO)
- 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 two turns of the pan of EVOO, about two tablespoons. Add pancetta and cook until crisp, about four 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 sprouts are tender.