Sautéed Brussels Sprouts with Chestnuts

• 2 pounds:Brussels sprouts, trimmed and halved
• 2 tablespoons:extra-virgin olive oil
• 1 cup:chestnuts, roughly chopped
• 1/4 cup:chicken stock, vegetable broth or water
• Salt :and freshly-ground pepper to taste

Preparation

1. Sauté Brussels sprouts in olive oil over medium high heat until the sprouts have browned slightly on all sides (about 8-10 minutes). Season lightly with salt and pepper at the start of cooking.
2. Lower the heat to medium and add chestnuts, sauteeing for an additional 4-5 minutes.
3. Add stock, broth or water and cook uncovered until the Brussels sprouts are just tender, about 4 minutes.
4. Taste and correct the seasoning with salt and pepper, if necessary.

Contributed by: Jay Eidelman