Directions

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. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Continue sautéing for 3 minutes. Add the garlic and continue to sauté for 4 to 6 minutes, until the chicken is done. Remove from heat; spritz with two tablespoons sauvignon blanc and fresh thyme. Stir gently, set to the side and let cool to room temperature.
3. 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. 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.