Mark Foreman
TVWBB Wizard
I found this recipe online. Recipe calls for cooking in the oven. I cooked it in a CI skillet over JD lump on the performer after browning the chicken over the coals.
Prep Time: 15 mins Cook Time: 30 mins Servings: 6
Source: asimplepalate.com
Ingredients
6 chicken thighs you can use boneless/skinless or with bone & skin
1 Tablespoon butter, or sub for olive or avocado oil
1 teaspoon avocado or olive oil
1 1/2 cups butternut squash, peeled and cubed
1 1/2 cups brussels sprouts stems removed and halved
1/2 cup fresh cranberries
salt & pepper to taste
Dijon Sauce
1/2 cup chicken broth
2 Tablespoons dijon mustard
3 garlic cloves
1 Tablespoon maple syrup
1 Tablespoon chopped fresh rosemary or 1 1/2 teaspoons of dried rosemary
1 healthy pinch of salt
DIRECTIONS
Preheat oven to 425F. I
First, whisk all of the sauce ingredients together in a small jar or bowl. Then set aside for later.
in a bowl, toss the brussels sprouts and butternut squash in a bowl with 1 teaspoon of avocado oil with a healthy pinch of salt. Set vegetables aside.
Season the chicken thighs with a generous pinch of salt & pepper on both sides. Then, in a stainless steel pan or cast iron pan, brown the chicken on the stovetop in butter for 2-3 minutes on each side (skin down first if your chicken has skin).
After the chicken is browned on both sides, add the vegetables and cranberries, and then pour the sauce over the chicken.
Bake uncovered in the oven for 30 minutes or until the chicken is cooked and the vegetables are tender.
Add different vegetables for roasting. This dish can be adapted to use whatever vegetables you like or what’s in season. Add acorn squash, sweet potatoes, baby or cut-up yellow potatoes, cauliflower, cabbage, or green beans!
Prep Time: 15 mins Cook Time: 30 mins Servings: 6
Source: asimplepalate.com
Ingredients
6 chicken thighs you can use boneless/skinless or with bone & skin
1 Tablespoon butter, or sub for olive or avocado oil
1 teaspoon avocado or olive oil
1 1/2 cups butternut squash, peeled and cubed
1 1/2 cups brussels sprouts stems removed and halved
1/2 cup fresh cranberries
salt & pepper to taste
Dijon Sauce
1/2 cup chicken broth
2 Tablespoons dijon mustard
3 garlic cloves
1 Tablespoon maple syrup
1 Tablespoon chopped fresh rosemary or 1 1/2 teaspoons of dried rosemary
1 healthy pinch of salt
DIRECTIONS
Preheat oven to 425F. I
First, whisk all of the sauce ingredients together in a small jar or bowl. Then set aside for later.
in a bowl, toss the brussels sprouts and butternut squash in a bowl with 1 teaspoon of avocado oil with a healthy pinch of salt. Set vegetables aside.
Season the chicken thighs with a generous pinch of salt & pepper on both sides. Then, in a stainless steel pan or cast iron pan, brown the chicken on the stovetop in butter for 2-3 minutes on each side (skin down first if your chicken has skin).
After the chicken is browned on both sides, add the vegetables and cranberries, and then pour the sauce over the chicken.
Bake uncovered in the oven for 30 minutes or until the chicken is cooked and the vegetables are tender.
Add different vegetables for roasting. This dish can be adapted to use whatever vegetables you like or what’s in season. Add acorn squash, sweet potatoes, baby or cut-up yellow potatoes, cauliflower, cabbage, or green beans!