Tonight we have lemon, garlic herb chicken with celebration potatoes and ...brussel sprouts. I love brussel sprouts. I know people hate them, but I dont understand that. If cooked right, they are savory candy goodness. 1 chicken breast 1 lemon 10 sprigs of thyme 4 cloves of garlic 4 T. finely chopped parsley 8-10 brussel sprouts 6 celebration potatoes 1/4 of a tomato chopped EVOO S&P Sauce: 2 T. unsalted butter 2 T. flour 1 t. chicken base 1/2 c. heavy cream 1/4-1/2 c. low sodium chicken stock 1/8 t. nutmeg 1/4 c. shredded cheese of choice (I used a combo of gruyere and smoked gouda that I had left over from when I grated cheese earlier today for a grilled cheese sandwich. Waste not, want not.) S&P Preheat the oven to 350. Take one organic chicken breast (it was frozen, I thawed for about 30 minutes, so it wasnt fully thawed) and put it in a bowl. In another bowl trim and halve the brussell sprouts and quarter the celebration potatoes. I love celebration potatoes because of their color and their texture when roasted. You want to make sure they are similar in size to the brussell sprouts since they are cooking in the same pan. I used two each of the white, red and purple. Add zest of half a lemon to the chicken and the other half to the veges. Then add the juice of ½ a lemon to the chicken and the juice from the other half to the veges. Chop the thyme finely and add ½ to the chicken and ½ to the veges. Peel the garlic and add two cloves whole to the veges. Smash and finely chop the other two cloves and add to the chicken. Add 1/3 of the parsley to the chicken and 1/3 to the veges. Save the remaining third for garnishing at the end. Season both the chicken and vegetables with salt and pepper. Generously drizzle EVOO in both bowls. Toss the veges to make sure everything is evenly distributed and coated. Put the veges in a cast iron skillet in an even layer for optimal brownage. Next combine all ingredients in the chicken bowl and make sure everything is evenly distributed all over the chicken. Place in a cast iron grill pan. Place both in the oven and bake for 15 minutes. After 15 minutes toss the veges and turn the chicken over. Bake for another 15 minutes. After 15 minutes check the chicken with a meat thermometer until it hits 160. If it needs more time, put it back in the oven. The veges will take another 10 minutes or so. Once the chicken hits 160, let it rest (it will continue cooking after you pull it out of the oven.) While the chicken is resting, melt the butter and add the flour to start a roux. Once the flour has cooked out, add the chicken base and whisk to combine. Add the cream in small increments, whisking the whole while to avoid unnecessary sauce lumps. Lumps in a sauce are just evil. Once it starts getting “too thick,” add the chicken stock in increments until the sauce reaches the appropriate consistency. Then add the nutmeg, S&P. At the end add the cheese and make sure its fully melted into the sauce. Chop the tomato and add over the chicken, veges and sauce and finish with the remaining parsley.
Posted on: Sun, 24 Aug 2014 00:00:56 +0000
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