Brussels Sprouts with Chestnuts and Double-Smoked Bacon

Ingredients

• 8 servings pepper black freshly ground
• 5 cups brussels sprouts trimmed
• 10  honey peeled quartered
• 1.5 teaspoons thyme sprigs fresh
• 1.8 cups chicken broth low-sodium
• 2 cups pearl onions peeled
• 8 servings salt 
• 0.3 pound slab bacon smoked cut into lardons (1/4-by-3/4-inch rectangles)
• 1 tablespoon butter unsalted

Equipment

• bowl
• frying pan
• pot
• slotted spoon

Directions

1. Fill a large pot with water and bring it to a boil over high heat.
2. Add enough salt until the water is salty tasting. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Cook the Brussels sprouts in the boiling water until crisp-tender, about 4 to 5 minutes; they will still have some bite to them.
3. Drain the sprouts and place in the ice bath.When cool, remove the sprouts from the ice water, halve lengthwise, and set aside.
4. Place a large sauté pan over medium heat.
5. Add the bacon in a single layer and cook over medium heat until the fat is rendered and the bacon is golden brown, about 10 minutes.
6. Remove the bacon with a slotted spoon and set aside; reserve the pan drippings.
7. Add the onions to the pan and reduce the heat to low. Cook the onions, stirring occasionally, until they turn a deep golden color, about 8 to 10 minutes.
8. Add the chestnuts and cook, stirring occasionally, until thoroughly heated and well coated with bacon fat, about 2 minutes.Increase the heat to high, add the reserved bacon and Brussels sprouts, and stir well.
9. Add the chicken broth and cover; the contents will quickly come to a boil. Reduce the heat to low and cook until the Brussels sprouts are heated through. Stir in the butter and season with salt and pepper.
10. Sprinkle with thyme and serve.