Brusseaus Chicken With Apples And Hazelnuts Food

CHICKEN, APPLE, AND BRUSSELS SPROUT SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss Brussels sprouts, apple, and pancetta with 1 tablespoon olive oil and rosemary in a bowl. Spread into a single layer on a sheet pan.
• Leave space on the pan for the chicken thighs. Toss chicken with the remaining 1 tablespoon oil in the same bowl; place on the sheet pan. Sprinkle salt and pepper on top.
• Bake in the preheated oven, stirring the Brussels sprouts mixture every 15 minutes, until chicken is no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN AND BRUSSELS SPROUTS WITH APPLE CIDER SAUCE

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.

BRUSSEAU'S CHICKEN WITH APPLES AND HAZELNUTS

Steps:

• Cut each breast in half. Combine flour and sage and dip chicken pieces in mixture and shake off.
• Heat 3 to 4 tablespoons butter and brown chicken lightly, five to seven minutes on each side. Add 1 tablespoon brandy. Remove from heat and cool.
• Melt 4 tablespoons butter in sauté pan. Add garlic and shallots and cook over medium heat 2 to 3 minutes. Add apple, 1 tablespoon brandy and cider. Cover and steam three to five minutes, or until apples are tender but still hold their shape. Remove from heat and add hazelnuts.
• Melt remaining butter. Lay out one sheet of phyllo; brush lightly with butter and repeat, stacking one sheet upon the other and using five sheets. Cut stack in half horizontally. Repeat process one more time for two additional packages.
• Place one piece of chicken in center of one stack of phyllo. Spoon 1/4 of apple-hazelnut mixture over top of chicken. Fold long sides of phyllo over the chicken and crimp them to hold. Roll up ends; crimp and brush top with butter.
• Butter two remaining sheets of phyllo and cut lengthwise into four strips, each 3/4-inch wide. Twist each strip into a rosette and place one on top of each chicken package. Brush each rosette with butter. (There will be some left over.)
• Bake immediately or refrigerate for up to 36 hours. To bake place on ungreased baking sheet and bake at 375 degrees for 25 minutes.

CHICKEN BREASTS WITH APPLE-HAZELNUT STUFFING

Steps:

• Preheat oven to 375 degrees.
• Grease 9-by-9-inch baking pan with vegetable oil.
• Mix together hazelnuts, apple and cream cheese to make stuffing.
• Evenly spread stuffing in bottom of baking pan.
• Place chicken skin-side up, on top of stuffing.
• Sprinkle with salt and pepper.
• Drizzle with melted butter.
• Bake, uncovered, 45 to 55 minutes, until juice of chicken is no longer pink when chicken is cut.
• Garnish with parsley, if desired.