Halve your Brussels sprouts by cutting down the white spine. Set these aside for later.

Finely dice the the onion. Set these aside with the Brussels sprouts.

Take the bacon and cut it into squares. Heat a pan to medium-high and add olive oil. Right as the oil begins to smoke, add the bacon.

Let the bacon cook down until the fat has started to render. Remove the bacon and let it rest on a paper towel, trying to keep as much fat in the pan as possible.

Add butter to the pan with the bacon grease and let it start to brown.

Once the butter begins to brown, add the minced garlic. Wait about 30 seconds, then add the diced onion. Let them cook until they are semi-translucent.

Add the Brussels sprouts in and add the salt and pepper. Mix well, so that every single Brussels sprout has a coating of fat. Let this cook for about 4-5 minutes, until they are starting to brown. Add the chicken stock to the pan and mix well. Cover with a lid. Let them absorb all the fats and chicken broth, stirring once 10 minutes in. Check to see if the liquid has been absorbed by creating a hole between the Brussels sprouts.

When Brussels sprouts are ready, add the bacon! Mix well and serve hot.