Wednesday, September 4, 2019

Skillet Red Wine Chicken and Brussel Sprouts

There are a lot of chicken recipes out there, but how many cook the vegetables in red wine? Actually the title should read “Skillet Chicken and Red Wine Brussel Sprouts”, because the crispy chicken is placed on ton top of the Brussel Sprouts that have been cooked in red wine. Okay, I think we got that straight. Serves 2-4 Total Time: 45 minutes


3 tablespoons olive oil
Salt and pepper, to taste
6 skin-on boneless chicken thighs
2 red onions, cut into eighths
8 ounces Brussels sprouts, halved
1 thyme, sprig
1 cup red wine
1⁄2 cup balsamic vinegar
1 tablespoon honey


Preheat oven to 425F.

In a skillet on a medium-heat drizzle in 2 Tbsp of olive oil. Pat the skin of the chicken dry and season with salt and pepper, then place skin-side down in the pan. cook for 5-7 minutes or until skin is super crispy, remove chicken.

Add remaining 1 Tbsp of Olive oil to the pan and add your brussels sprouts and onions, cook for 3-4 minutes or until slightly colored. Deglaze with both the red wine and balsamic vinegar and add rosemary & honey. Adjust seasoning, if necessary. Place chicken on top and pop in the oven to cook for a further 10 minutes. Serve chicken and red wine veggies with your favorite potatoes. Would go great with Copycat KFC’s Crispy Potato Wedges. Easy Peasy!

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