Sautéed Chestnuts, Onions, and Bacon

Roasted chestnuts, sautéed with pearl onions and bacon, for a festive holiday side dish.
Ingredients

Main Course
  • 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
Directions
  • 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.

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