- 1/2 pound thick-sliced slab bacon or pancetta, cut crosswise into 1/4-inch strips
- 1 pound pearl onions, scant 1 inch in diameter
- 1 pound peeled, roasted chestnuts (vacuum-packed*, jarred without sugar*, or freshly roasted)
- 2 tablespoons honey
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh flat-leaf parsley leaves, for garnish
- Cook the bacon: In a large skillet, cook the bacon over medium-low heat, stirring often, until the fat has rendered and the meaty bits start to crisp, about 12 minutes. Transfer to paper towels to drain.
- Blanch and peel the onions: Meanwhile, fill a bowl with ice and water and set aside. Bring a medium saucepan of water to a boil. Drop in the onions and blanch for 30 seconds. Scoop them out with a slotted spoon and plop them into the ice water. To peel the onions, snip off the tip and remove the papery outer layers. Set aside the onions.
- Sauté onions in bacon fat: Raise the heat under the skillet to medium, plonk in the onions, and sauté in the bacon fat, stirring occasionally, until spotted with brown and cooked through, 8 to 10 minutes.
- Add chestnuts, bacon, honey: Add the chestnuts, cooked bacon, and honey and toss to warm through, being careful not to break the nuts--they're fragile. Season with salt and plenty of pepper and then scoop into a decorate bowl. Sprinkle with the parsley.
You may also like
Brussels Sprouts with Bacon and Chestnuts Thinly sliced brussels sprouts sauteed with bacon and onions, then tossed with roasted chestnuts, thyme and a little lemon juice. Chestnut and Fennel Soup Chestnut soup with roasted chestnuts, fennel, onions, apples, celery, and a dollop of sour cream. Sautéed Chestnuts, Onions, and Bacon Roasted chestnuts, sautéed with pearl onions and bacon, for a festive holiday side dish. Braised Red Cabbage with Chestnuts Sweet and sour red cabbage, cooked with bacon, apples, onions, and roasted chestnuts. Great holiday side!