2 tbsp olive oil
6 oz italian pancetta; 1/4-inch diced, or bacon
1-1/2 lbs Brussels sprouts; trimmed, cut in half
3/4 tsp kosher salt
3/4 tsp ground black pepper
1-3/4 cups chicken stock

1. 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.

2. 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.

3. Add 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.

4. Return the pancetta to the pan, heat through, season to taste.