Wednesday, January 22, 2014

Roasted Chicken Thighs with Brussels Sprouts

D made this last night.  I was in the other room and I really have no clue how hard or easy it was.

I really liked it.  D thought the Brussels Sprouts needed salt but I thought it was really good.  We both liked them.  We would have again.  We had with rice.

Roasted Chicken Thighs with Brussels Sprouts

Photo by ALB

Yield: Serves 4
Hands-on: 15 Minutes
Total: 45 Minutes

1 tablespoon olive oil, divided
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme, divided (used 1/2 dry bc Kroger had no fresh)
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
4 (6-ounce) bone-in chicken thighs
1 lemon, cut into wedges
1/4 cup dry white wine
2 teaspoons butter
1/4 cup thinly sliced onion
1 pound Brussels sprouts, halved
1/3 cup fat-free, lower-sodium chicken broth

1. Preheat oven to 425°.

2. Combine 1 teaspoon oil, garlic, 1 teaspoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Loosen skin on thighs by inserting fingers, gently pushing between skin and meat. Rub garlic mixture under loosened skin. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add chicken thighs to pan, skin side down; cook 4 minutes. Turn thighs over; top with lemon wedges. Place pan in oven; bake at 425° for 18 minutes or until done. Remove chicken and lemon from pan; discard lemon. Discard drippings (do not wipe out pan). Return pan to medium-high heat. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Remove pan from heat; add butter, swirling until butter melts.

3. Heat a large skillet over medium-high heat. Add remaining 1 teaspoon oil; swirl to coat. Add onion; sauté 1 minute. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and Brussels sprouts; cook 8 minutes or until crisp-tender. Add broth to pan; cover and cook 2 minutes. Place 1 chicken thigh on each of 4 plates; serve with 1 cup Brussels sprouts and 2 tablespoons sauce. Sprinkle with remaining 1 teaspoon thyme.

Nutritional Information
Calories: 343; Fat: 20.4g; Saturated fat: 5.8g; Monounsaturated fat: 9.2g; Polyunsaturated fat: 3.5g; Protein: 27g; Carbohydrate: 13.3g; Fiber: 5.1g; Cholesterol: 140mg; Iron: 2.8mg; Sodium: 420mg; Calcium: 72mg

Cooking Light DECEMBER 2013

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