Brussels Sprouts with Bacon and Chestnuts

Ingredients

• 1 pound Brussels sprouts
• 1/3 pound thick-sliced bacon or slab bacon, cut into 1/4-inch pieces or batons
• 1 red onion, chopped
• 20-25 canned roasted chestnuts, quartered or roughly chopped
• 1/4 cup chicken stock
• Salt and pepper to taste
• Lemon wedges to serve

Directions

1. Trim the Brussels sprouts by halving them, then cutting each half into thin slices from the leafy end back toward the stem. Toss out the tough stem tip.
2. Slice the bacon into pieces about 1/4 inch wide, then add it to a large sauté pan set over medium heat. Cook until the bacon has browned, then lift it out with a slotted spoon and put it aside.
3. Pour off the bacon drippings, leaving 1 tablespoon in the pan. Do not pour the extra fat down the drain. Raise the heat to high and add the red onion. Cook until the onion starts to take on color, then return the bacon to the pan.
4. Add the chestnuts and Brussels sprouts to the pan with the bacon and onion. Pour in the chicken stock and toss everything together. Stir in about 1 teaspoon of salt, adjusting to taste, and cook over high heat for 3-4 minutes. Season with pepper to taste.
5. Serve hot with lemon wedges, squeezing a little lemon juice over the sprouts just before eating.