CHICKEN AND BRUSSELS SPROUTS WITH APPLE CIDER SAUCE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
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
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
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
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
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
SKILLET HOT HONEY CHICKEN WITH BRUSSELS SPROUTS
This dish is perfect for a weeknight dinner when you are craving spicy fried chicken but are short on time to whip something up. To keep this recipe quick, we pan-seared marinated chicken strips and topped them with crispy chive-studded panko to mimic a crunchy fried coating. The caramelized shaved Brussels sprouts are a savory match. It all comes together in one skillet and in less than 30 minutes.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
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.
BRAISED CHICKEN AND BRUSSELS SPROUTS
The sweet, earthy flavor of brussels sprouts pairs well with braised chicken in this one-skillet meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 45m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 593 g, Fat 32 g, Fiber 5 g, Protein 57 g, SaturatedFat 10 g
BRAISED BRUSSELS SPROUTS WITH VINEGAR AND DILL
Make and share this Braised Brussels Sprouts With Vinegar and Dill recipe from Food.com.
Provided by Cindy Hartlin
Categories Vegetable
Time 48m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Trim sprouts; halved if desired.
- In large pot of boiling salted water, cook Brussels sprouts for 8 minutes if whole, 6 minutes if halved, or until barely tender.
- Drain, refresh under cold running water and drain again.
- In well-greased 13x9-inch casserole, combine sprouts, dill, vinegar, and salt and pepper to taste; mix well.
- Bake, covered, in 350°F oven for 10 minutes.
- Uncover and bake for 5 minutes longer.
BRAISED CHESTNUTS AND BRUSSELS SPROUTS
Make and share this Braised Chestnuts and Brussels Sprouts recipe from Food.com.
Provided by Abe ray
Categories Vegetable
Time 32m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- put a large pot of water to boil the chestnuts.
- cut a x in the shell of the chestnuts(but not the meat of the chestnuts or course).
- boil the chestnuts for 5 minuites.scoop them out of the water with a strainer or a slotted spoon.
- whil the chestnuts are still hot carefully pull off the outer shells.peel off as much of the shell as you can.if some of the nuts will not give up on there shells reheat then try again.
- trim the bottoms of the brussels sprouts.pull away any loose or damaged leaves.
- put 2 quarts of water and the salt in a large saucepan & bring to a boil.
- add the brussels sprouts & boil for 4-5 minuites or until they can be peirced with a fork.
- drain the sprouts & rinse in cold water to halt the cooking proccess.
- put the peeled chestnuts in a large saute pan with the broth and simmer for 5 minuites.don't let the broth boil too hard,this can cause the chestnuts to fall apart.
- when the chestnuts are tender,add the brussels sprouts & cook uncovered fore another 5 minuites.
- serve warm.
Nutrition Facts : Calories 182.2, Fat 1.6, SaturatedFat 0.3, Sodium 2476.8, Carbohydrate 39, Fiber 2, Sugar 1.4, Protein 4
BRAISED AND GLAZED BRUSSELS SPROUTS (MARK BITTMAN)
Make and share this Braised and Glazed Brussels Sprouts (Mark Bittman) recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine the butter, Brussels sprouts, and stock in a deep skillet with a tight-fitting lid; sprinkle with salt and pepper and bring to a boil.
- Cover and adjust heat so the mixture simmers; cook until the sprouts are just tender, 5-10 minutes, checking once or twice and adding liquid as needed.
- Uncover and increase heat to boil off all the liquid so that the vegetables become glazed and eventually browned; resist the urge to stir them frequently; just let them sizzle until golden and crisp, then shake the pan and loosen them to roll over.
- It is ok if some sides are more well done that others; taste and adjust the seasonings, then serve hot or at room temperature.
Nutrition Facts : Calories 117.2, Fat 9.2, SaturatedFat 5.6, Cholesterol 22.9, Sodium 85.2, Carbohydrate 8.1, Fiber 3, Sugar 2, Protein 3
BRAISED BRUSSELS SPROUTS
Make and share this Braised Brussels Sprouts recipe from Food.com.
Provided by Theresa Thunderbird
Categories Pork
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Trim Brussels sprouts and cut an x in the core of each.
- Place in a saucepan and cover with water,bring to a boil.
- Cook for 8-10 minutes or until crisp tender.
- Meanwhile in a large skillet, cook bacon until crisp, remove with a slotted spoon to paper towels.
- Saute onions in the drippings until tender.
- Stir in broth, caraway seeds, salt and pepper.
- Simmer uncovered until liquid has almost evaporated.
- Drain sprouts.
- Add sprouts to onion and bacon mixture.
- Toss.
Nutrition Facts : Calories 86.3, Fat 3.1, SaturatedFat 1, Cholesterol 3.9, Sodium 244.1, Carbohydrate 11.8, Fiber 4.6, Sugar 3.2, Protein 5.3
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