Recipe by Coastal Living November 1997

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Yield:
8 to 10 servings
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Ingredients

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Directions

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  • Bring first 3 ingredients to a boil in a 2-quart saucepan. Reduce heat, and simmer 1 hour or until chestnuts are soft, adding water as necessary to keep chestnuts covered. Drain, and cool. Break chestnuts in half.

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  • Trim brussels sprouts, and cut an "x" in stem ends.

  • Cook brussels sprouts in boiling salted water to cover 8 to 10 minutes or until tender; drain. Plunge into ice water to stop the cooking process; drain and set aside.

  • Brown pancetta in hot oil in a skillet; add chicken broth, and cook over low heat, stirring to loosen browned particles.

  • Arrange chestnuts and brussels sprouts in a lightly greased 12-inch gratin dish or 11- by-7-inch baking dish. Pour broth mixture over top; sprinkle with breadcrumbs, and dot with butter.

  • Bake at 375° for 25 minutes or until thoroughly bubbly and breadcrumbs are browned.

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