Brussels Sprouts with Pancetta, Chestnuts, and Olives

Ingredients

• 1/4 cup olive oil
• 1/2 pound pancetta, cut into 1/2-inch cubes
• 2 pounds Brussels sprouts, washed and cut in half
• 1 sweet onion, chopped
• 2 garlic cloves
• 1 (7.4-ounce) jar chestnuts
• 1 cup pitted Sicilian olives
• 4 sage leaves, chopped
• 1 1/2 teaspoons fresh chopped thyme leaves
• 1/4 cup butter
• Salt, to taste
• Freshly ground pepper, to taste

Preparation

1. 1. Heat oil in a large skillet over medium heat. Add pancetta, and cook 5 minutes or until it begins to crisp. Add Brussels sprouts, onion, and garlic, and sauté until golden brown.
2. 2. Add 3 cups water, chestnuts, and next 3 ingredients. Reduce heat to low, and cook 1 hour. Add butter, and stir until melted. Season with salt and pepper.