Brussels Sprouts with Red Wine, Shallot and Garlic Recipe

6 servings

4 Tbs fruity olive oil
1 Tbs 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 lbs Brussel sprouts, trimmed
1 cup red wine
1 cup chicken stock

In a heavy casserole with a tight lid, heat the olive oil and butter over medium-high heat. Add the shallot and garlic, and saute until lightly browned, about 5 minutes. Add the Brussel sprouts, toss to coat with the oil and cook about 5 minutes. Deglaze the pan with red wine. Cook 5 more minutes, stirring occasionally. Add the chicken stock, stir well and bring to a boil over high heat. Reduce heat, cover and braise just until Brussel sprouts are tender. Remove Brussel sprouts and reduce liquid until it just coats the Brussels sprouts. Add back Brussel sprouts, toss to heat and coat with sauce. Serve warm.