Chicken Thighs w/White Wine Cream Sauce…

Blue Dog Farm Chicken Thighs
… and Brussels Sprouts roasted in Pumpkin Seed Oil Yep. Bone-in but Bone-out is okay too.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine French
Keywords brussel sprouts, chicken, cream sauce, oil, pumpkin seed, thighs
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What 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

What Ya 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.
  • Eat it.
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