*This recipe uses pancetta, a salt cured italian bacon, available at most larger supermarkets, but you can substitute American or Canadian bacon. This ain't your mamma's brussel sprouts!
2 tablespoons good olive oil 6 ounces Italian pancetta or bacon, 1/4-inch dice 1 1/2 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 3/4 cup golden raisins 1 3/4 cups chicken broth or homemade chicken stock
Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.
Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.
