Sauteed Chestnuts, Onions & Bacon
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Ingredients
1/2 lb thick-sliced slab bacon or pancetta, cut crosswise into 1/4 inch strips 
1 lb pearl onions
1 lb peeled, roasted chestunuts (vacuum-packed, jarred without sugar, or freshly roasted)
2 tbs honey
salt and pepper to taste
1 tbs chopped fresh parsley, for garnish
Directions
1. In a large skillet, cook the bacon over medium-low heat, sirring often, until the fat has rendered and the meaty bits start to crisp. Transfer to paper towels.
2. Fill a bowl with ice and water and set aside. Bring a medium saucepan of water to boil. Drop in the onions and blanch for 30 seconds. Scoop them out into the ice water. To peel, snip off the tip and remove the papery out layers. Set aside.
3. Raise skillet heat to medium, add onions, and saute in the bacon fat until spotted with brown and cooked through.
4. Add the chestnuts, cooked bacon, and honey and toss to warm. Season with salt and pepper.
5. Serve with chopped parsley as garnish.
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