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Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.
A few things to ensure everything gets done perfectly.
1) I parboil the potatoes for 4 minutes and then shock in ice water.
2) When I add the chicken stock to the pan, I cover it for 5 minutes to get good steaming of the veggies. Then I uncover and keep cooking until the liquid evaporates.
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