I cooked dinner for a few friends last night and I was looking for something simple that would allow me to be free to socialize. So I prepared a chicken recipe that I found in a little cookbook that Taylor gave me for Christmas a few years ago. It is quick and easy to prepare. I have made a few changes to the recipe over time and have come up with a dish that is very tasty.
Pre-Heat oven to 450 degrees. Clean 1 lb of brussel sprouts and split top to bottom. Toss in a bowl with 3 tblspns of oil and salt and pepper. Set aside.
In a roasting pan or large oven proof skillet, toss 8 chicken wings in olive oil, salt and pepper. Roast in oven skin up for 45 minutes. At the end of 45 minutes remove and add your brussel sprouts. (Just toss in pan around the chicken thighs). Put back in oven for 12 minutes.
In the meantime, mince 4 cloves of garlic and about a tablespoon of chopped fresh rosemary. Heat in a sauce pan in olive oil. Add two cans of rinsed white beans and 1/4 cup of water. Cook on medium high for above 5 minutes until tender and mash with a potato masher.
Remove your thighs and brussel sprouts from oven and put on a serving tray. Drain any excess chicken fat from your pan but leave about 1-2 tablespoons for flavor. On high heat, add one tblspn of butter and whisk. Now add 1/4 cup of water and continue whisking after a few minutes add about 1/4 to 1/2 cup of white wine. I like Sauvignon Blanc for this recipe because it will sweeten your sauce. Continue whisking until your sauce concentrates.
For plating, put your beans on the plate and place your chicken and brussel sprouts on top. Spoon on your sauce and serve. What is great about this recipe is that your brussel sprouts absorb the flavor of the chicken. The savory roasted brussel sprouts and the chicken combined with the garlic and rosemary infused beans are complimented perfectly by the sweet sauce. It is really amazing and is definitely one of my favorite chicken recipes.
dish
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