6 slices pancetta, chopped

1 large onion, chopped

Salt and pepper

3 pints Brussels sprouts, large ones cut in half, small ones left whole

1 cup chicken stock

1/2 cup aged balsamic vinegar (eyeball it)

 

Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add pancetta and cook until crisp, about 4 minutes. Add the onion, and season with salt and pepper. Cook, stirring occasionally, for 2-3 minutes. Add the sprouts along with the chicken stock and the balsamic vinegar. Stir to combine and continue to cook for 10-12 minutes or until the Brussels sprouts are tender.