… and Brussels Sprouts roasted in Pumpkin Seed Oil
Yep. Bone-in but Bone-out is okay too.
Things You’re Gonna Need:
- 1 tablespoon olive oil
- 4 bone-in or boneless with skin (or skinless) chicken thighs (but you could use breasts…we’re easy.)
- salt and fresh ground pepper to taste
- 1 TSP garlic powder
- 1 TBSP unsalted butter
- 1 large yellow onion diced
- 3 garlic cloves minced
- 1 cup dry white wine
- 1 teaspoon dried thyme
- 1/2 cup half and half/heavy cream/or evaporated milk (again… with the choices!)
- Fresh chopped parsley
- A buttload of Brussels sprouts
- A drizzle of Pumpkin Seed Oil
Whatcha Gotta Do:
- Heat your oven to about 425 degreeroonis
- Heat olive oil in a large skillet over medium heat until the oil sizzles when you add a drop of water, about 2 to 3 minutes.
- Season chicken with salt, pepper and garlic powder.
- Add chicken to the skillet and cook until golden brown, about 8-10 minutes. (less for boneless or breasts). DO NOT move it around.
- While the chicken cooks, halve the sprouts. Lay them on a parchment paper covered baking sheet. Drizzle with the pumpkin seed oil and salt and pepper as desired.
- Pop them in the oven for about 20 minutes.
- Now back to the bird parts. Using tongs, flip the chicken over and continue to cook for 8 more minutes (less for boneless things), or until cooked through.
- Remove chicken from skillet to a plate; cover and set aside. (I put it in the microwave as it holds heat. Just let it sit. Don’t turn it on.)
- DO NOT wipe the skillet. Add butter to skillet and melt over medium-high heat.
- Add onions and cook for 3 minutes, or until softened.
- Stir in garlic, salt, and pepper; cook for 30 seconds, or until fragrant.
- Add wine and bring to a simmer, scraping the bottom of the skillet to mix them little, brown, yummy bits into the liquid.
- Cook for 4 to 5 more minutes, or until half of the wine has reduced.
- Stir in thyme and half-and-half.
- Reduce heat to slowly as it gets a boil; place chicken “parts” back in the skillet and leave to simmer and thicken for about 4 minutes.
- Remove skillet from heat.
- Garnish with fresh chopped parsley.
- Put the sprouts around it to make it look pretty.
Also published on Medium.