February 26, 2015

WEEKNIGHT MEALS- chickens thighs + brussels sprouts.


I know weeknights are hectic, weekends are too (sometimes), which is why I always aim to plan easy meals that won’t stress me out or overwhelm me! Anthony works late most nights so between 5-7:30 is crazy town in our household. I’ve been obsessed with one-pot meals lately and found this one in an old Cooking Light magazine and adapted the recipe from here, because I’m not a fan of skin or bone in meat… also no need to dirty another pan just to cook the brussel sprouts so I cooked everything in the same pot ;)

What you’ll need:

1 package of chicken thighs, I chose boneless/skinless but you may get skin/bone if you prefer.
1 tbsp olive oil
1 tbsp minced garlic
2 tsp chopped fresh thyme, divided
1 lemon, cut into wedges
1/2 cup dry white wine
2 tsp butter
1 onion, thinly sliced
1 pound brussel sprouts, halved
1/2 cup chicken broth
salt and pepper to taste.

Preheat oven to 425°.

Sprinkle chicken with salt & pepper. Combine 1 tsp of olive oil, garlic, 1 tsp thyme and rub over chicken, then add another seasoning of your choice. I’ve been using Trader Joe’s African Smoke on everything lately..

Heat a large oven-proof oven or skillet over medium-high heat. Add 1 tsp of oil, and swirl to coat. Once oil is bubbling, add chicken thighs; cook for 4 minutes. Turn thighs over and top with a lemon wedge. Place pan in oven; bake at 425° for 15-18 mins, or until done. Remove chicken and lemon from pan, and place on plate.

Return same oven or pan to high-heat and add wine. Cook for two minutes, scraping pan to loosen those yummy brown bits. Now, add butter to pan and swirl until melts. Bring heat to medium-low.

Add onion, sauté 1 minute. Add more salt and pepper to taste, and toss brussel sprouts to coat with the broth you just made. Cook 8 minutes, or until tender, stirring when needed. I placed the lid of my dutch-oven for the last 2 minutes just to steam them.

Place onion and brussel sprouts mixture on plate, and top with chicken thigh, lemon, and sprinkle with thyme. I made mashed potatoes as a side, but you could also do brown rice if you are wanting a healthier carb option.



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