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1
Fill a large pot with water and bring it to a boil over high heat.
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2
Add enough salt until the water is salty tasting.
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3
Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
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4
Cook the Brussels sprouts in the boiling water until crisp-tender, about 4 to 5 minutes; they will still have some bite to them.
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5
Drain the sprouts and place in the ice bath.
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6
When cool, remove the sprouts from the ice water, halve lengthwise, and set aside.
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7
Place a large saute pan over medium heat.
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8
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.
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9
Remove the bacon with a slotted spoon and set aside; reserve the pan drippings.
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10
Add the onions to the pan and reduce the heat to low.
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11
Cook the onions, stirring occasionally, until they turn a deep golden color, about 8 to 10 minutes.
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12
Add the chestnuts and cook, stirring occasionally, until thoroughly heated and well coated with bacon fat, about 2 minutes.
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13
Increase the heat to high, add the reserved bacon and Brussels sprouts, and stir well.
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14
Add the chicken broth and cover; the contents will quickly come to a boil.
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15
Reduce the heat to low and cook until the Brussels sprouts are heated through.
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16
Stir in the butter and season with salt and pepper.
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17
Sprinkle with thyme and serve.
