Braised Chicken And Brussels Sprouts Recipes

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CHICKEN AND BRUSSELS SPROUTS WITH APPLE CIDER SAUCE

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10



Chicken and Brussels Sprouts with Apple Cider Sauce image

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Toss the Brussels sprouts, apples, red onion and rosemary sprigs with the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Spread in a single layer and roast on the upper oven rack, flipping halfway through, until tender and browned, 25 to 30 minutes.
  • Meanwhile, heat 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Season the chicken on both sides with salt, pepper and the chopped rosemary. Add the chicken to the skillet and cook until browned on the bottom, about 6 minutes. Flip and cook 2 more minutes, then pour the cider into the skillet around the chicken. Transfer to the lower oven rack and roast until just cooked through, 10 to 12 minutes.
  • Transfer the chicken to a cutting board to rest and return the skillet to medium-high heat. Simmer until the pan sauce is reduced by half, about 1 minute. Remove from the heat and swirl in the remaining 1 tablespoon butter and the vinegar; season with salt and pepper.
  • Slice the chicken and divide among plates along with the roasted vegetables and apple. Spoon the sauce over the chicken.

Nutrition Facts : Calories 510, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 181 milligrams, Sodium 423 milligrams, Carbohydrate 28 grams, Fiber 6 grams, Protein 55 grams, Sugar 17 grams

1 pound Brussels sprouts, trimmed and halved or quartered if large
2 sweet apples (such as Gala), cut into wedges
1 red onion, cut into wedges (root left intact)
2 small sprigs rosemary, plus 1 teaspoon finely chopped leaves
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
4 skinless, boneless chicken breasts (about 8 ounces each)
2/3 cup apple cider
1 teaspoon apple cider vinegar

SKILLET-BRAISED BRUSSELS SPROUTS

Brussels sprouts with bacon and garlic are skillet-braised until tender and delicious.

Provided by kyle

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 40m

Yield 4

Number Of Ingredients 7



Skillet-Braised Brussels Sprouts image

Steps:

  • Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
  • Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
  • Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
  • Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.

Nutrition Facts : Calories 127.8 calories, Carbohydrate 11.3 g, Cholesterol 17.6 mg, Fat 7.1 g, Fiber 4.3 g, Protein 7.3 g, SaturatedFat 3.2 g, Sodium 382.3 mg, Sugar 3.1 g

4 slices thick-cut bacon, sliced into 1/4-inch strips, or more to taste
1 pound Brussels sprouts, trimmed and halved, or more to taste
1 clove garlic, thinly sliced, or more to taste
½ cup chicken stock, or more as needed
1 tablespoon butter, or to taste
1 tablespoon balsamic vinegar, or more to taste
salt and ground black pepper to taste

SHEET-PAN LEMONY CHICKEN WITH BRUSSELS SPROUTS

This is a true oven-to-table sheet-pan dinner full of tender, crunchy brussels sprouts and crispy, lemony chicken. A simple lemon-and-herb compound butter seasons both the chicken and sprouts, which are then topped with thin lemon slices that become crunchy in the oven, offering a nice textural element and a bright splash of color and flavor. The key is to cut the lemon rounds almost paper-thin, so they can crisp up and lose their bitterness. This recipe is easily adjustable for a larger batch: Add 4 drumsticks (about 1 ½ pounds) to the chicken thighs, increase the butter by 1 tablespoon and adjust seasonings as needed.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, vegetables, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 10



Sheet-Pan Lemony Chicken With Brussels Sprouts image

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.

3 tablespoons unsalted butter or ghee, at room temperature
2 lemons, both zested (about 2 tablespoons), 1 cut into very thin rounds and 1 halved, seeds removed
1/2 cup flat-leaf parsley leaves and tender stems, finely chopped
Kosher salt and black pepper
3 tablespoons plus 1 teaspoon olive oil
4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds)
1 1/2 pounds brussels sprouts, trimmed and halved, tough outer leaves removed
1 small red onion, peeled, quartered and cut into 1-inch wedges
1/2 teaspoon red-pepper flakes
1/4 cup grated Parmesan

BRAISED BRUSSELS SPROUTS

The sweet and salty flavors of cranberries, walnuts and Brussels sprouts come together in this easy to make recipe that is ready in only 30 minutes.

Provided by Sarah Caron

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 8



Braised Brussels Sprouts image

Steps:

  • Heat stockpot with heavy bottom over medium heat about 5 minutes or until very hot.
  • Spray stockpot with cooking spray. Add Brussels sprouts; cook 3 to 4 minutes, stirring occasionally, until lightly browned. Stir in wine. Add broth, salt and pepper. Cover; cook 5 minutes.
  • Uncover; stir. Cook uncovered until all liquid has evaporated.
  • Stir in butter, cranberries and walnuts. Once butter melts, cook 2 to 3 minutes longer. Remove from heat; pour into serving dish. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

Olive oil cooking spray
1 lb fresh Brussels sprouts, halved
1/2 cup white wine
1/2 cup Progresso™ chicken broth (from 32-oz carton)
Salt and pepper to taste
1 tablespoon butter
2 tablespoons sweetened dried cranberries, chopped
2 tablespoons chopped walnuts

BAKED RICE WITH BRUSSELS SPROUTS AND CHICKEN

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 1h10m

Yield Four servings

Number Of Ingredients 14



Baked Rice With Brussels Sprouts And Chicken image

Steps:

  • Bring a large pot of water to a boil. Add the brussels sprouts and blanch for 5 minutes. Drain well and cut sprouts in half. Set aside. Heat 2 teaspoons of olive oil in a large, deep, ovenproof skillet over medium heat. Add the chicken thighs and sear until browned, about 3 minutes each side. Remove the chicken from the skillet and set aside.
  • Preheat oven to 350 degrees. Begin to bring the chicken broth to a boil in a medium saucepan. Meanwhile, add the remaining oil to the skillet. Add the garlic and onion and cook until softened, about 5 minutes. Add the wine and cook, scraping the bottom of the skillet with a wooden spoon, for about 1 minute. Add the rice and stir constantly for 30 seconds. Add the boiling chicken broth, cumin, coriander, salt, pepper and orange zest.
  • Turn the heat to low and simmer slowly, stirring frequently, until most but not all of the liquid has been absorbed, about 15 minutes. Stir in the brussels sprouts and lay the chicken over the rice. Bake, uncovered, until the liquid is absorbed, about 20 minutes. Remove the pan from the oven and cover with a kitchen towel. Let stand for 10 minutes. Season the rice with additional salt if needed and pepper to taste. Sprinkle with cilantro. Divide the chicken and rice among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 759, UnsaturatedFat 9 grams, Carbohydrate 96 grams, Fat 14 grams, Fiber 4 grams, Protein 53 grams, SaturatedFat 3 grams, Sodium 1468 milligrams, Sugar 6 grams, TransFat 0 grams

3 cups brussels sprouts, trimmed
2 1/2 teaspoons olive oil
4 boneless, skinless chicken thighs
3 1/2 cups chicken broth, homemade or low-sodium canned
2 large cloves garlic, peeled and minced
1 medium onion, peeled and thinly sliced
1/2 cup white wine
2 cups short-grain rice
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
1/2 teaspoon grated orange zest
4 teaspoons chopped fresh cilantro

BRAISED BRUSSELS SPROUTS

Caraway, onion, bacon and chicken broth dress up these wonderful brussels sprouts.-Yvonne Anderson, New Philadelphia, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7



Braised Brussels Sprouts image

Steps:

  • Trim Brussels sprout stems; using a paring knife, cut an "X" in the bottom of each. In a large saucepan, bring 1/2 in. of water to a boil. Add sprouts; cook, covered, 8-10 minutes or until crisp-tender. Drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels., Cook and stir onion in bacon drippings until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated. Add Brussels sprouts; stir in bacon.

Nutrition Facts : Calories 91 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 260mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

2 pounds Brussels sprouts
2 bacon strips, chopped
1 medium onion, chopped
1 cup chicken broth
1 teaspoon caraway seeds
1/4 teaspoon salt
1/8 teaspoon pepper

PAN-ROASTED CHICKEN WITH LEMON-GARLIC BRUSSELS SPROUTS AND POTATOES

A delicious one-pan dinner that tastes like you cooked all day but only takes a small amount of hands-on time. Great flavor and easy clean-up! We make extra sprouts, my family loves them.

Provided by LAMBR

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11



Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes image

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 5 minutes. Drain the bacon slices on a paper towel-lined plate.
  • Preheat an oven to 450 degrees F (230 degrees C).
  • Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil.
  • Arrange lemon slices in a single layer on the bottom of the baking dish.
  • Stir remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper together in a large bowl.
  • Toss Brussels sprouts in lemon juice mixture to coat; transfer to the prepared baking dish with a slotted spoon, draining excess liquid back into the bowl.
  • Place bacon on top of the Brussels sprouts.
  • Toss potatoes in the same lemon juice mixture used for the Brussels sprouts.
  • Remove potatoes with slotted spoon and arrange along the inside edge of the baking dish.
  • Coat chicken breast halves thoroughly in the remaining lemon mixture.
  • Place chicken breasts skin-side up in the skillet; pour any remaining lemon juice mixture over chicken.
  • Bake in the preheated oven until chicken no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 795 calories, Carbohydrate 61.4 g, Cholesterol 136.5 mg, Fat 36.4 g, Fiber 8.1 g, Protein 56.9 g, SaturatedFat 7.5 g, Sodium 830.7 mg, Sugar 5 g

4 slices bacon, chopped
1 tablespoon olive oil
1 lemon, thinly sliced
5 tablespoons olive oil
1 lemon, juiced
4 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ pound Brussels sprouts, trimmed and halved
8 small red potatoes, quartered
4 bone-in, skin-on chicken breast halves

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