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4 slices thick-cut bacon, diced
4 shallots, chopped
1 cup chicken stock
1 bay leaf
1 spring thyme
6 sprigs parsley
3 tablespoons dry sherry
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound brussels sprouts, halved
1. Brown bacon in a large saute pan over medium heat until browned. Add shallots and cook until lightly browned.
2. Add stock, bay leaf, thyme, 3 springs parsley, sherry, salt, pepper and sprouts and bring to a boil. Reduce heat to medium and cover. Simmer until the sprouts are tender, about 15 minutes.
3. Remove bay leaf, thyme sprigs and parsley springs. Chop remaining 3 springs parsley and sprinkle over dish. Serve warm.