Brussels Sprouts with Bacon and Raisins

1 t. olive oil
2 thick slices bacon
4 c. brussels sprouts (about 1 lb.) trimmed, halved
kosher salt and freshly ground black pepper
1/4 c. golden raisins
1 medium shallot, finely chopped
1 T. unsalted butter
1/2 c. low-salt chicken broth
2 T. apple cider vinegar

Heat oil in a large heavy skillet over medium heat.  Add bacon and cook, turning occasionally, until crisp, abt 5 minutes.  Using tongs, transfer bacon to paper towels to drain.  Let cool.  Coarsely crumble.

While bacon cooks, add brussels sprouts to drippings in skillet; season with salt and pepper.  Cook, stirring often, until well browned in spots and beginning to soften, 5-7 minutes.  Reduce heat to low and add raisins, shallot, and butter; cook, stirring often, until shallot is soft about 3 minutes.  Add broth to skillet; increase heat and bring to a boil, scraping up brown bits from bottom of pan.  Reduce heat to medium-low and simmer until broth has evaporated, 1 to 2 minutes.  Stir in vinegar and crumbled bacon.  Season to taste with salt and pepper.