Melt butter with olive oil in a large pot over medium-high heat. Sauté onion and garlic in butter mixture until translucent, 5 to 7 minutes; add Brussels sprouts and sauté until slightly browned on edges, 5 to 10 minutes.

Sprinkle bacon, chicken bouillon, red pepper flakes, and black pepper over sprouts mixture; stir and cook until fragrant, about 2 minutes. Stir in wine.

Reduce heat to low, cover, and simmer until sprouts are desired tenderness, 10 to 15 minutes.