Brussel Sprouts in Chicken Stock By The Hungry Housewife
3 Shallots, sliced thin
4 ox Pancetta, diced
2 cloves Garlic Minced
Low Sodium Chicken Stock
1 Lb. Fresh Brussel Sprouts, trimmed of the rough stalk
Preheat oven to 300.
In a pan sauté shallots and pancetta until the shallots are translucent and the pancetta is beginning to brown. Toss in the Brussel Sprouts.
In a dutch oven or other baking dish with a cover, pour in the Brussel Sprouts and cover the sprouts 1/2 way with chicken stock.
Cover and bake for 1 1/2 hours.