Sautéed Chestnuts, Onions, and Bacon

Ingredients

• 0.5 pound pancetta 
• 1 pound pearl onions 
• 1 pound roasted chestnuts jarred peeled (vacuum-packed*, without sugar*, or freshly roasted)
• 2 tablespoons honey 
• 6 servings kosher salt and pepper black freshly ground
• 1 tablespoon flat-leaf parsley leaves fresh chopped for garnish

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• slotted spoon

Directions

1. Cook the bacon: In a large skillet, cook the bacon over medium-low heat, stirring often, until the fat has rendered and the meaty bits start to crisp, about 12 minutes.
2. Transfer to paper towels to drain.
3. Blanch and peel the onions: Meanwhile, fill a bowl with ice and water and set aside. Bring a medium saucepan of water to a boil. Drop in the onions and blanch for 30 seconds. Scoop them out with a slotted spoon and plop them into the ice water. To peel the onions, snip off the tip and remove the papery outer layers. Set aside the onions.
4. Sauté onions in bacon fat: Raise the heat under the skillet to medium, plonk in the onions, and sauté in the bacon fat, stirring occasionally, until spotted with brown and cooked through, 8 to 10 minutes.
5. Add the chestnuts, cooked bacon, and honey and toss to warm through, being careful not to break the nuts--they're fragile.
6. Season with salt and plenty of pepper and then scoop into a decorate bowl.
7. Sprinkle with the parsley.