Chicken Sauté With Wilted Endive And Brussels Sprouts Recipes

CHICKEN, APPLE, AND BRUSSELS SPROUT SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss Brussels sprouts, apple, and pancetta with 1 tablespoon olive oil and rosemary in a bowl. Spread into a single layer on a sheet pan.
• Leave space on the pan for the chicken thighs. Toss chicken with the remaining 1 tablespoon oil in the same bowl; place on the sheet pan. Sprinkle salt and pepper on top.
• Bake in the preheated oven, stirring the Brussels sprouts mixture every 15 minutes, until chicken is no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

WILTED ENDIVE SALAD

Steps:

• In a skillet, cook bacon until crisp. Remove to paper towels to drain. Add oil to drippings; saute garlic and onion until tender. Stir in vinegar, tarragon, salt and pepper. , In a large bowl, toss the endive, bread cubes and bacon. Pour the warm dressing over salad and serve immediately.

SKILLET HOT HONEY CHICKEN WITH BRUSSELS SPROUTS

Steps:

• Mix 1 tablespoon of the hot sauce and 1 tablespoon of the honey together in a small bowl and set aside.
• Whisk the garlic powder, onion powder, smoked paprika, 1 tablespoon of the vegetable oil, remaining 2 tablespoons hot sauce, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Add the chicken and toss until combined.
• Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Add the panko, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the panko is golden brown and crispy, 2 to 3 minutes. Remove to a small bowl and stir in the chives; set aside.
• Return the skillet to the stovetop and add the remaining 1 tablespoon vegetable oil.
• Add the chicken and any juices left in the bowl and cook, stirring occasionally, until the chicken is cooked through and no longer pink, 6 to 7 minutes. Fold in the remaining 1 tablespoon of honey until just combined. Remove the chicken to a plate and set aside.
• Add the Brussels sprouts and 3/4 teaspoon salt to the skillet and toss to combine with any residual juices and oil. Cook, stirring occasionally, until the Brussels sprouts are bright green and starting to soften, 3 to 4 minutes. Add the vinegar and cook, stirring, until the sprouts are tender and caramelized, 3 to 4 minutes.
• Divide the Brussels sprouts among four bowls and top each with some chicken. Drizzle the reserved hot sauce-honey mixture over the chicken, then sprinkle each serving with some of the panko mixture.

CHERRY-BOMB CHICKEN WITH SAUTE'D BRUSSELS SPROUTS ON THE SIDE

Steps:

• First the Chicken.
• Saute the Chicken breasts lightly io get a bit of color.
• Remove the breasts to a plate.
• Add the Cherry Tomatoes, Onion, tossing to sear lightly.
• Add the Tarragon and the Wine, Salt, Pepper.
• Return the Chicken and lower the heat to medium low.
• Cover lightly, you want this to steam then nearly evaporate.
• NOW THE OPTIONAL BRUSSEL SPROUTS.
• In a Saute pan foam the butter almost to brown butter.
• Add the Garlic.
• Add the Brussel Sprouts.
• Toss occasionally to coat everything with the Garlic Butter.
• By the time the Chicken is done to the touch, the Brussel Sprouts should be done.
• When I say Done to the touch.
• Ball your hand into a loose fist, press where the Thumb and palm join.
• Press the thickest part of the chicken/meat with that finger.
• If it feels the same, that's a good test for cooked through.

SHEET PAN ROASTED CHICKEN THIGHS WITH BRUSSELS SPROUTS

Steps:

• Clean and trim fat from chicken. Pat dry with paper towels. Place in a large bowl with Brussels sprouts, wine, sausage, shallots, lemon slices, garlic, oil, rosemary, fennel seeds, thyme, sage, salt, and pepper. Toss together with your hands and allow to marinate at room temperature, tossing occasionally, for at least 30 minutes.
• Preheat the oven to 475 degrees F (245 degrees C). Spray a baking pan with nonstick spray.
• Pour chicken and vegetable mixture onto the prepared baking pan. Arrange thighs, skin-side up, over mixture.
• Roast in the preheated oven until thighs are browned, crispy, and no longer pink in the centers, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before serving.

BRAISED CHICKEN AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 375 degrees. In a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and pepper. In batches, cook chicken until browned, about 6 minutes per side. Transfer to a plate, then add brussels sprouts and shallots to pan. Saute until golden brown, 3 minutes. Stir in mustard and cook 1 minute. Add vinegar and broth, return chicken to pan, and bring to a rapid simmer.
• Transfer pan to oven and braise until chicken is cooked through, 20 to 25 minutes. Add cream to pan and swirl to combine; season with salt and pepper.

SHEET-PAN LEMONY CHICKEN WITH BRUSSELS SPROUTS

Steps:

• Heat the oven to 450 degrees, set one rack 6 inches from the broiler and place another rack in the lower third of the oven. In a large bowl, combine the butter, zest of both lemons, half the parsley and 1 teaspoon salt. Rub 1 teaspoon oil on a sheet pan. Pat the chicken dry, then transfer to the sheet pan and season well with salt and pepper. Reserve about 1 teaspoon of the compound butter in the bowl, then rub the rest all over the chicken and under the skin by lifting it up, pushing a tiny amount of compound butter underneath, then pressing on top. Arrange the chicken pieces skin-side up.
• Add the brussels sprouts, onion wedges, lemon rounds, red-pepper flakes and the remaining 3 tablespoons olive oil to the bowl with the compound butter; toss to coat. Season with salt and pepper. Arrange the brussels sprouts mixture around the chicken, placing some lemon rounds on top of the vegetables.
• Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway through, until the chicken is crispy, the chicken juices run clear when the meat is pierced with a fork, and the brussels sprouts are browned and crunchy. If the chicken skin is not as crispy as you'd like, transfer the vegetables to a serving platter, then place the chicken under the broiler for 1 to 3 minutes. Transfer the chicken to the serving platter.
• Squeeze one of the lemon halves over the chicken and vegetables and cut the remaining lemon half into quarters. Garnish the chicken and vegetables with the cheese and the remaining parsley, and serve with the lemon wedges.

CHICKEN WITH BRUSSELS SPROUTS AND MUSTARD SAUCE

Steps:

• Preheat oven to 450°.
• Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.
• Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.

WILTED CURLY ENDIVE

Steps:

• Cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Reserve 3 tablespoons drippings. Cut or tear endive from center stalk; discard stalks. , In a large saucepan or Dutch oven, bring water and 1-1/2 teaspoons salt to a boil. Add endive; cover and cook for 3 minutes or until wilted. Drain. Stir in the bacon, vinegar, onion, pepper, reserved drippings and remaining salt.

CHICKEN SAUTé WITH WILTED ENDIVE AND BRUSSELS SPROUTS

Steps:

• Using meat mallet, pound chicken breast halves between sheets of plastic wrap to 1/2-inch thickness. Sprinkle chicken with 1 teaspoon chopped fresh herbs, salt, and pepper.
• Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add chicken and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and tent with foil. Add remaining 2 tablespoons butter to same skillet and cook until brown, about 1 minute. Add brussels sprouts and endive and sauté until golden, adding broth to moisten, about 3 minutes. Add vinegar; toss to coat. Season with salt and pepper. Mix in remaining 1 teaspoon herbs. Divide vegetables between plates. Top with chicken and serve.