6 servings

4 Tbs. rendered duck or goose fat, or fruity olive oil 
1 Tbs. unsalted butter 
12 large shallots, peeled and left whole, about 3/4 lb. 2 garlic bulbs, cloves peeled and left whole (about 40 cloves) 
2-1/2 lb. Brussels sprouts, trimmed 
1 cup red wine 
1 cup chicken stock 
2 Tbs. chopped fresh tarragon

Deglaze the pan with red wine, and cook 5 more minutes, stirring occasionally.

In a heavy casserole with a tight lid, heat the fat or olive oil and butter over medium-high heat. Add the shallots and garlic, and sauté until lightly browned, about 5 min. Add the Brussels sprouts, toss to coat with the fat or oil, and cook about 5 min. Deglaze the pan with red wine. Cook 5 more min., stirring occasionally. Add the chicken stock, stir well, and bring to a boil over high heat. Reduce heat, cover, and braise for 20 min. Garnish with tarragon. 

Dorette E. Snover of Chapel Hill, North Carolina 
© by The Taunton Press, Inc. Used by permission.
 
 

Need we say more?