-
1
To peel a chestnut, cut a large X into one side of the shell, cutting all the way through the tough membrane.
-
2
(If you dont, the chestnut will blow up in your oven.
-
3
Imagine popcorn the size of a ping-pong ball!)
-
4
Put the chestnuts in a shallow pan and bake in a preheated 325F oven until the shells curl along the cuts and the outsides are nicely toasted (about 15 minutes).
-
5
Cool slightly (theyre easier to peel while theyre still warm) and remove the shells.
-
6
Rub in a clean kitchen towel to remove as much as possible of the dark, bitter membrane.
-
7
Fill a large pot with water and bring to a boil over high heat.
-
8
Add enough salt until the water is salty tasting.
-
9
Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
-
10
Cook Brussels sprouts in boiling water until crisp-tender, about 4 to 5 minutes; they will still have some bite to them.
-
11
Drain sprouts and place in ice bath.
-
12
When cool, remove sprouts from ice water, halve lengthwise, and set aside.
-
13
Place a large saute pan over medium heat.
-
14
Add bacon in a single layer and cook over medium heat until fat is rendered and bacon is golden brown, about 10 minutes.
-
15
Remove bacon with a slotted spoon and set aside; reserve pan drippings.
-
16
Add onions to the pan and reduce heat to low.
-
17
Cook onions, stirring occasionally, until they turn a deep golden color, about 8 to 10 minutes.
-
18
Add chestnuts and cook, stirring occasionally, until thoroughly heated and well coated with bacon fat, about 2 minutes.
-
19
Increase heat to high and add bacon and Brussels sprouts and stir well.
-
20
Add chicken broth and cover.
-
21
The contents will quickly come to a boil.
-
22
Reduce heat to low and cook until Brussels sprouts are heated through.
-
23
Stir in butter and season with salt and pepper.
-
24
Sprinkle with thyme and serve.
