Braised Brussels Sprouts with Bacon and Shallots Serves 6 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.