Brussels sprouts used to be regarded as old-fashioned winter sustenance rather than a vegetable to be admired. But chefs eager to use local foods when possible have lately been preparing these sprouts in interesting ways. The vegetable is now better marketed, neatly trimmed and in uniform sizes, and is selling well.
U.S. style guru Martha Stewart apparently agrees with the change as she includes five recipes using Brussels sprouts in her new cookbook, Martha Stewart’s Vegetables (Clarkson Potter/Random House, 2016).
This informative, well-designed book offers this recipe for a chicken casserole, plus a dish in when the sprouts are baked in a white sauce flavoured with Gouda cheese, another for the sprout leaves oiled and roasted until crisp, a roasted sprout and rutabaga combination, and a salad of the sprouts, Swiss chard and Savoy cabbage.
If you are bored with your usual chicken recipes, this one-pot dinner of braised chicken and sprouts is good comfort food. Add baked potatoes or crusty bread and a green salad to make the meal.
BRAISED CHICKEN AND BRUSSELS SPROUTS
1 whole chicken (3 to 4 lb/2 kg), cut in 10 pieces, or equivalent chicken parts
Coarse salt and freshly ground pepper
1 tbsp (15 mL) olive oil
1 pound (500 g) Brussels sprouts, trimmed, halved
2 medium dry shallots, thinly sliced
1 tbsp (15 mL) Dijon mustard
¼ cup (60 mL) apple cider vinegar
½ cup (125 mL) low-sodium chicken broth
2 tbsp (30 mL) whipping cream
1. Preheat oven to 375°F (190°C). Season chicken all over with salt and pepper. In a large, heavy, ovenproof frying pan, heat oil over medium-high heat and brown chicken on all sides, cooking in batches, about six minutes a side. Transfer to a plate.
2. Brown Brussels sprouts and shallots in the same pan, adding more oil if necessary, about three minutes, turning vegetables in the oil. Stir in mustard and cook, stirring, for one minute. Add vinegar and broth, return chicken to pan, and bring to a rapid simmer.
3. Transfer pan to preheated oven and braise, uncovered, until the chicken is cooked through, 20 to 25 minutes.
4. Remove from oven and drizzle cream over chicken, swirling to combine. Season with salt and pepper to taste and serve.
Makes: 4 servings
Related
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- Cuban-style hash is a spicy mixture of peppers and beef in one pot
- Satisfy your comfort-food craving with French country cooking
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