Chicken and Brussels sprouts
Mmm, nothing like roasted chicken with Brussels sprouts and a quick pan sauce.
I really need to mess with my camera settings. Or maybe just blow all the flour out of its innards.
I really need to mess with my camera settings. Or maybe just blow all the flour out of its innards.
Comments
It's easy:
1. Season the chicken (salt, pepper, thyme, sage, basil) and let it warm up a bit (about 30 minutes) to ensure even and efficient cooking (good to do with any meat).
2. Preheat the oven to 375 toward the end of the 30 minutes.
3. Slide chicken into oven, and start trimming the dry root ends off the Brussels sprouts and cutting them in half.
Note: You'll only cook the Brussels sprouts for 30-45 minutes depending on how big they are. Remember that your chicken will rest for at least five minutes under a foil tent before serving it, and you'll want to serve the sprouts straight out of the oven, so time accordingly. If you're dubious, have your sprouts prepped to slide into the oven before you slide the chicken in.
4. Toss the Brussels sprouts in olive oil, then season with salt, thyme, parsley, and minced garlic.
5. Spread the sprouts onto a cookie sheet and set them in the oven next to the chicken.
6. Halfway through roasting, flip the sprouts over.
7. Mix up a quick roux for your pan sauce--equal parts flour and butter, combined over heat into a thick, pasty, yellow glop.
8. After the chicken is cooked through, place it on a plate under a foil tent to rest and place the pan it was roasted it over heat on the stove. Hopefully, there's some chicken juice in the pan to work with. If not, add some stock. Skim any fat off, then bring the liquid to a simmer.
9. Once simmering, mix your roux in to thicken the sauce just a bit. Taste to make sure the flour's cooked through, and season to taste.
10. Plate your chicken, sauce it, and add your sprouts.
Enjoy!