Brussels Sprouts with Chestnuts

From the garden

• 2 lb Brussels sprouts, trimmed and halved through the stem
• 8 oz cooked, peeled chestnuts, broken in half · roast and peel your own, or use the vacuum-packed cooked ones sold from autumn onward
• 2 medium shallots, thinly sliced
• 3 sprigs fresh thyme

From the pantry

• 4 tbsp butter
• ½ cup vegetable stock · chicken stock behaves the same way
• salt · to taste
• black pepper

1. Trim the stem ends and halve the sprouts through the core so each half holds together, leaving anything marble-size whole. The flat cut face is the whole point: it is where the browning happens.
2. Melt the butter in a wide skillet over medium-high heat and lay the sprouts in cut side down in a single layer. Leave them undisturbed 4–5 minutes, until the faces are deep brown. Brown them in two batches rather than crowding the pan, which steams them instead.
3. Add the shallots and chestnuts with a good pinch of salt and toss 2 minutes, until the shallots soften and the chestnuts warm through and take a little color.
4. Pour in the stock, tuck in the thyme sprigs, cover, and cook 6–8 minutes over medium heat, until a knife slides into a sprout with no resistance.
5. Uncover and simmer 2–3 minutes more, until the liquid reduces to a buttery glaze that clings to everything. Pull the thyme stems, grind on plenty of pepper, and serve hot beside roast turkey, goose, ham, or beef.