- 5 slices bacon
- 1 onion, chopped
- 1 ½ lbs Brussel sprouts
- 1 cup chicken stock
- Freshly ground black pepper to taste
Heat a skillet over a medium heat and cook the bacon until crispy, about 7 minutes on each side.
Pat the cooked bacon dry and cut it into ¼-inch pieces.
Cook the chopped onion in the rendered fat in the skillet you used for the bacon for about 2 minutes.
Add the whole Brussel sprouts, stir well and cook for another 3 minutes, until they start to soften.
Pour in the chicken stock, bring to a boil and then reduce to a simmer and simmer for 10 minutes, covered.
When cooked, drain the liquid and place the Brussel sprouts in a serving dish sprinkled with the cooked bacon.
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