1
Wash Brussels sprouts thoroughly; pat dry. Trim stems, remove yellow leaves and coarsely chop by hand (preferably), or food processor. Set aside.
2
In large skillet over medium-high heat, warm olive oil. Add pancetta and cubed chicken and stir. Cook until chicken is fully cooked and a meat thermometer inserted in the thickest part of meat reaches an internal temperature of 165°F.
3
Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Continue sautéing for 3 minutes.
4
Add the garlic and continue to sauté for 4 to 6 minutes, until the chicken is done.
5
Remove from heat; spritz with two tablespoons sauvignon blanc and fresh thyme. Stir gently, set to the side and let cool to room temperature.
6
In large pot bring 4 quarts of water with a pinch of salt to a boil. Add the chopped Brussels sprouts and blanch for 2 to 4 minutes. Drain the Brussels sprouts and immediately add to an ice water bath. Let cool in the ice bath for 5 minutes.
7
Add the cooled Brussels sprouts to a salad spinner, spin until dry. Place Brussels sprouts in a large bowl and sprinkle with 1/4 cup sauvignon blanc. Season with remaining salt and pepper. Stir in chicken, dried cranberries and toasted almond slivers. Gently toss together and serve immediately.
