When it comes to chicken, you are either a dark meat or a white meat person. I prefer the dark meat on the bone because it is always juicy, tender and sweet and is easier to make than white meat.  I had my butcher prepare boneless chicken thighs for me with the skin on for this recipe but bone-in would work great too! You can substitute chicken breast for chicken thighs, but remember to buy them with the skin on so you can brown them. The skin is what soaks up the sauce and makes this recipe delicious!

The brussels sprouts need to be cut in half and roasted flat side up so they get really brown. The brown parts of anything you cook are the parts that have caramelized and taste the best. So don’t be afraid when they start browning…that is the part that will be the most favorable!

Ingredients for the Chicken thighs

Preheat oven to 250

6 boneless chicken thighs, skin on
4 tbs. olive oil
2 tbsp. margarine or butter, plus 1 more set aside
5 garlic cloves, chopped
1 cup good white wine
1 cup chicken broth
Juice of 1 lemon
4 sprigs fresh thyme, chopped (or 2 tbsp. dried)
4 sprigs oregano, chopped (or 2 tbsp. dried)
4 tbsp. fresh parsley (or 2 tbsp. dried)
2 tbsp. Kosher salt, plus 1 tbsp. set aside
1 tbsp. pepper, plus 1 tbsp. set aside

In a pan, (one you can also use in the oven) heat 4 tbsp. olive oil and 2 tbsp. butter on medium heat. Sprinkle 2 tbsp. kosher salt and 1 tbsp. pepper on both sides of chicken thighs. Place in pan skin side down.

Set timer for 7 minutes. Do not move chicken thighs! When timer rings, turn thighs  set timer for 5 minutes. Remove thighs from pan. Set aside.

Pour out all except about 3 tbsp. olive oil and set pan back on stove.

Add extra 1 tbsp. butter and garlic. Brown garlic for less than 1 minute (oil will be very hot so garlic will cook very fast).

Add white wine and let it reduce for about 2-3 minutes.

Pour in chicken broth, lemon juice, 1 tbsp. salt and 1 tbsp. pepper.

Bring to a boil and add thyme, oregano and parsley. Turn heat to low and cook for 8 minutes.

Take pan off the heat, place thighs back into pan, skin side up.

Place in oven for 20 minutes.

Ingredients for the Brussels Sprouts

Preheat oven to 500

1 package Brussels Sprout, washed and cut into halves
1/4 cup olive oil
Juice of 1 lemon
1/4 cup of balsamic vinegar
1 1/2 tbsp. Kosher salt
1 tsp. pepper

Mix brussels sprouts with all the ingredients.

Place on pan, flat sides facing up. Put pan into oven.

Cook for about 20-25 minutes, or until you see brussels sprouts start to brown.

 

It’s that simple!