Chardonnay Braised Brussels Sprouts


2 lbs. Brussels Sprouts cut in half with the core removed
½ lb. Bacon, or Pancetta cut into cubes
1cup Chardonnay
1 cup Chicken Stock
1 small Red Onion, Sliced
1/8 cup Balsamic Vinegar
4 Garlic Cloves, Chopped


Cook bacon until crispy in wok or large sauté pan add in onions, garlic and Brussel sprouts and sauté over medium heat for 4 mins or until onions start to become translucent.

Add in Wine, Balsamic, and Chicken Stock.

Cover your pan, and let it cook for about 20 mins. or until Brussels are tender.

Recipe by:

Chef Andrew Quesenberry