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Heat olive oil in a skillet over medium-high heat.
Add pancetta and cook until crisp.
Add the onion and cook for 3-4 minutes until soft.
Add the brussel sprouts and cook for 1 minute.
Add the chicken stock and the balsamic vinegar.
Stir to combine and cook for 10-12 minutes until the vinegar has reduced, the brussel sprouts are tender but not mushy and they are beginning to brown on some sides.
If you find there is too much liquid, you can drain some off to allow the sprouts to brown on some sides.