Brussels Sprouts with Bacon and Thyme

1 lbs. brussels sprouts
6 slices bacon, diced
2 tsps. minced garlic/3 Tbls. chopped shallots
1 tsp. fresh thyme
1 to 11/2 cups chicken stock
2 Tbs. unsalted butter
3 Tbs. olive oil
salt and pepper

Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the dry stem end. Cut the brussels sprouts into quarters. Set aside.

Heat a large sauté pan over medium heat. Cook the bacon until crispy. Using a slotted spoon, transfer the bacon to a bowl. Pour off the fat in the pan and discard, leaving about a tablespoon for shallots and garlic.

Return the pan to medium heat, add the shallots, garlic and cook until soft, about 5 minutes. Transfer the shallot mixture to the bowl with the bacon.
Melt the butter with the olive oil. Add the brussels sprouts and stir to coat evenly, add thyme. Cook until the brussels sprouts begin to brown, 3 to 4 minutes. Stir again, and then cook for 3 to 4 minutes more. Stir in 1/2 cup of the stock. Continue cooking (cover), stirring occasionally and adding more stock as needed, until the brussels sprouts are soft, season with salt and pepper. Add the bacon mixture and stir to incorporate. Serves 6-8. You can do this all ahead and reheat just toss in the bacon at the end so it is still crispy!