This chicken and brussels sprouts recipe is from the December 2011 issue of Cooking Light. Zack found it and I thought it sounded good, so we made it a couple nights ago. It's really kind of like a Thanksgiving remix. The brussels sprouts (which my mom always makes for the holiday), the potatoes (of course), and the rich, hearty fall-like flavors (ideally). Substitute the chicken with turkey, and bam; you have yourself a new twist on Thanksgiving. I know, I know. Who's really going to change up their traditional holiday menu...? How about a day-after-Thanksgiving-want-to-use-up-leftovers-meal?
The whole-grain Dijon mustard sauce is really the star of this show. Add chicken broth and unfiltered apple cider to the same skillet you browned your chicken in (finish the latter off in the oven) over medium-high heat. Scrape up those browned chicken crumbs and bits as you bring to a boil, lower heat, simmer until thickened, then whisk in mustard, a little butter, and fresh flat-leaf parsley. Drizzle the final sauce over your chicken and crisp-tender brussels sprouts (we sauteed until lightly browned, added some chicken broth, covered, and cooked for a few minutes).
And the potatoes. Baked golden brown with fresh rosemary and thyme. Mmmm. Nothing like it. Zack and I have been wanting to try this variety bag of little potatoes that we have seen at Trader Joe's, so I snagged some when I knew I was going to be making this recipe. Our first purple potatoes. Yes. They look weird, but they taste the same as the others.
Lesson learned: brussels sprouts can be good without bacon and weird-looking potatoes can be tasty. And whole-grain Dijon mustard is amazing. Watch for the lentil salad recipe coming soon. The Dijon will be making a re-appearance. And rightfully so.
No comments:
Post a Comment