One Pan Roasted Chicken with Bacon, Brussel Sprouts and Easy Apple Jus

One Pan Roasted Chicken with Bacon, Brussel Sprouts and Easy Apple Jus
An easy one-pan dinner with no extra fat by searing skin-on chicken in a skillet on the stovetop, then tossing vegetables in the rendered chicken fat and finishing the whole thing in the oven
Source:
Recipe type: Main Dish
Serves: 2
Ingredients
  • 2 large chicken thighs, bone-in, skin on
  • kosher salt and freshly ground pepper
  • 2 slices bacon, cut in pieces
  • 2 cups Brussels sprouts, trimmed and quartered
  • 1 medium apple, cored and cut in 8-10 slices
  • 1 tablespoon red wine vinegar
  • ¼ cup apple juice
Directions
  1. Preheat the oven to 425 F .
  2. Use paper towels to thoroughly dry the chicken thighs, then season them liberally with salt and pepper on both sides.
  3. Heat a large cast-iron skillet over medium-high heat. When the skillet is hot, add the seasoned chicken thighs, skin-side down, and cook just until the edges of the skin start to brown, about 3 minutes. Turn the heat down to medium and add the bacon pieces, scattering them around the chicken thighs. Cook, moving the bacon around the skillet occasionally without touching the chicken thighs, just until the bacon starts to shrivel and brown slightly, about 2 minutes.
  4. Add the quartered Brussels sprouts and apple slices to the skillet and season them with a little bit of salt and pepper. Stir them around with the bacon, still trying not to move the chicken around too much. It’s fine if the chicken thighs move a little, you just want the skin to stay in contact with the hot skillet.
  5. Put the skillet in the oven and roast everything for 10 minutes. Take the skillet out, stir the bacon and Brussels sprouts, and flip the chicken thighs. Put the skillet back in the oven until the thighs are cooked through (a meat thermometer inserted into the thickest part of the thigh should read 165 f , and there should be no pink when you cut into the meat), about 10 more minutes.
  6. When the chicken is cooked, take the skillet out of the oven and use a large slotted spoon to take the chicken, bacon, Brussels sprouts and apple slices out of the skillet, dividing everything evenly among two plates. Don’t tilt the skillet and slide everything out, because you want any fat or juices to stay in the skillet. There won’t be much since the apples and Brussels sprouts will absorb most of it, but there will be some.
  7. Put the skillet on the stove over medium-high heat (it’ll already be hot) and add the red wine vinegar while stirring and scraping the bottom of the skillet. This will deglaze your pan, so that all of the caramelized bits of bacon and chicken skin end up in your jus and not stuck to the bottom of your pan. After about 10 seconds, add the apple juice and let it simmer and reduce until it’s the consistency of a thick syrup, about a minute.
  8. To serve, pour the apple jus over the plated chicken thighs, dividing it evenly between the two plates.
Notes
You can use any vegetables, as long as you cut them small enough that they’ll cook at the same rate as the chicken — about 20 minutes in a oven. Using the fat that renders out of the chicken skin when it sears means you don’t have to add any extra oil, and that the whole dish will be super flavorful with very few ingredients.

 

Coq au Vin

Coq au Vin
A great & delicious dish for entertaining which can be made ahead then reheated in the oven while you visit with your guests.
Recipe type: main dish
Ingredients
  • 3 lb () boneless skinless chicken thighs and/or breasts
  • 2 tbsp. (25 mL) butter
  • 2 cups (500 mL) pearl onions, peeled (1 bag/284 g)
  • 2 cups (500 mL) button mushrooms (./)
  • 1 cup (250 mL) chopped onions
  • 2 tsp (10 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
  • Pinch each salt and pepper
  • 1 bay leaf
  • 1 ½ cups (375 mL) dry red wine
  • 1 ½ cups (375 mL) chicken stock
  • 2 tbsp. (25 mL) tomato paste
  • 1 tbsp. (15 mL) Cognac or brandy (optional)
  • 2 tbsp. (25 mL) chopped fresh parsley
  • Puff Pastry Stars:
  • 1 pkg (397 g) frozen puff pastry, thawed
  • 1 egg, beaten
Directions
  1. If using chicken breasts, cut crosswise in half. In shallow Dutch oven, heat 1 tbsp (15 mL) of the butter over medium-high heat. Brown chicken, in batches, about 10 minutes. Remove to plate.
  2. Drain fat from pan; reduce heat to medium. Add pearl onions and mushrooms; fry until browned, about 5 minutes. Transfer to separate plate. Add remaining butter to pan; fry chopped onions, thyme, salt, pepper and bay leaf until onions are softened, about 8 minutes.
  3. Add wine, stock, tomato paste, and Cognac (if using); bring to boil over high heat, stirring and scraping up any brown bits. Return chicken and any accumulated juices to pan. Reduce heat to medium; cover and simmer, stirring occasionally, for 20 minutes.
  4. Return mushroom mixture to pan; simmer, covered and stirring occasionally, until reduced to consistency of maple syrup and juices run clear when chicken is pierced, about 25 minutes. Discard bay leaf. Stir in parsley. (Make-ahead: Let cool for 30 minutes. Scrape into casserole; refrigerate until cold. Cover and refrigerate for up to 2 days. Reheat in / oven, about 30 minutes.)
  5. Puff Pastry Stars: On lightly floured surface, roll out pastry to () thickness. Using star-shaped cutters of various sizes, cut out stars. Place on baking sheet; brush with egg. Bake in () oven until golden, about 15 minutes. Garnish Coq au Vin with stars.
Notes
This classic dish is ideal for entertaining since you can sit and sip with guests while the dish simmers. Serve the same type of wine for cooking and drinking. If you prefer a lighter bodied wine and sauce, use a Pinot Noir or Gamay. For robust flavour, choose a Cabernet Sauvignon, a Meritage (or Bordeaux) blend or a grapy Baco Noir.
Nutrition Information
Serving size: 333 g Calories: 412 Fat: 15.7 g Saturated fat: 5.3 g Carbohydrates: 6.5 g Sugar: 3 g Sodium: 322 mg Fiber: .9 g Protein: 50.3 g Cholesterol: 6.5 g

 

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