7,4 / 10
Wash and trim the Brussels sprouts. Heat the butter in a saucepan and briefly fry the sprouts then add the stock and wine, cover and cook over a medium heat for 15-20 minutes, or until the sprouts are tender.
Meanwhile, fry the bacon in a frying pan until the fat runs. Add the onion and cook until soft but nor brown. Take the chestnuts out of their packaging and add to the onion and bacon.
Drain the sprouts, retaining a little of the cooking liquid, and place them in a warmed serving bowl. Add the liquid to the pan with the chestnuts and bacon, let it bubble then season with salt and pepper and pour the mixture over the sprouts.