Instructions: If you are using fresh chestnuts, cut a slit in the side of each nut and blanch for 1-2 minutes in boiling salted water. Peel off the inner and outer skins and cook in chicken stock for about 20 minutes.

Cook the brussel sprouts in boiling salted water and drain well.

Melt the butter in a pan and saute the bacon for 2-3 minutes. Add the stock and reduce until syrupy, then toss in the chestnuts and sprouts and toss to coat. Season and serve.

You can substitute walnuts or almonds if you prefer.

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