2 lb. Brussels sprouts
5 oz. bacon, diced
4 shallots, finely chopped
1¼ to 1⅓ c. chicken stock
2 Tbsp unsalted butter
3 Tbsp olive oil
1 Tbsp red wine vinegar
3 tsp salt

-Cook the bacon until golden brown, about 7 minutes.
-Using a slotted spoon, transfer the bacon to a bowl.
-Return the pan to medium heat, add the shallots and thyme and cook until soft, about 5 minutes.
-Transfer the shallot mixture to the bowl with the bacon.
-Pour ¼ c. of the stock into the pan and, using a wooden spoon, stir to scrape up the browned bits from the pan bottom.
-Melt butter.
-Add the brussels sprouts and salt and stir to coat evenly.
-Cook until the brussels sprouts begin to brown, 3 to 4 minutes.
-Stir in stock ¼ – ½ cup at a time as needed to keep pan moist.
-Cook until tender.
-Remove from heat.
-Toss in bacon and shallot mixture and red wine vinegar.