Recipe

Lemon Thyme Chicken w/ Dijon & Walnut Shredded Brussels Sprouts

Making "great everyday meals" is not an easy task, we know. And I always say that the best meals are made with the simplest ingredients and most basic cooking techniques. This meal of Lemon Thyme Chicken with Dijon & Walnut Shredded Brussels Sprouts only sounds complicated, but trust me, it's not!

On this night, I had a pound of Brussels Sprouts that I had to use, or else. You know what that means. Or else, it will end up in the garbage! I also knew that if I kept this little suckers whole, the kids would look at it and cringe, and do their best to somehow get me to let them dump it in the garbage after their meal. All that work cooking it to end up in the very place I didn't want it to in the first place!! I know you feel me, Momma.

So, I perused through my pantry and thought of shredding the sprouts and adding roughly chopped walnuts for texture, and little Dijon mustard for contrast of flavor and a splash of white wine. Genius. They ate it up! As for the chicken, well I used the same pan I made the Dijon & Walnut Shredded Brussels Sprouts and simply browned the thighs, added freshly squeezed lemon juice, a couple sprigs of fresh thyme and roughly chopped rosemary, and a splash of white wine again to tie in the two dishes into a complete meal. Needless to say, the husband loved it and the kids actually ate it!

Maybe they were in a good mood? :-) Try this meal and see what you think!


Ingredients:
  • Lemon Thyme Chicken:
  • 1 tablespoons of olive oil
  • 6-8 pieces of boneless, skinless chicken thighs
  • 3-4 sprigs of thyme
  • 1 sprig of rosemary – roughly chopped
  • 1/2 teaspoon of sea salt
  • 1/4 teaspoon red pepper flakes
  • Juice of one lemon
  • 1/4 cup of dry white wine – Chardonnay
  • Dijon & Walnut Shredded Brussels Sprouts:
  • 2 tablespoons of olive oil
  • 1 lb of whole Brussels Sprouts – Take off ends and shred with a knife
  • 2 shallots – thinly sliced
  • 1 clove of garlic – minced
  • 1 teaspoon of Kosher salt
  • Cracked black pepper
  • 3/4 cup of walnuts – roughly chopped
  • 1 teaspoon of Dijon mustard
  • 1/4 cup of dry white wine – Chardonnay
Instructions:
Lemon Thyme Chicken

Heat the olive oil in a large skillet on medium heat.

Season the chicken thighs with salt and place in the skillet. Cook the thighs until browned on both sides. Add the sprigs of thyme, chopped rosemary and fresh lemon juice and scrape the bottom of the skillet with a wooden spoon.

Add the red pepper flakes and white wine and 2-3 lemon wheels. Turn the heat down to medium-low, scraping the bottom of the pan and cover for about 15 minutes.

After about 15 minutes, make sure all the thighs are cooked all the way through and serve.

Notes

Great on top of pasta, rice or a simple side of steamed vegetables.


Dijon & Walnut Shredded Brussels Sprouts


Heat a large skillet with olive oil on medium-high heat.

Add the shallots and garlic and saute for about 3 minutes, making sure it doesn’t burn. When the shallots have softened, add the shredded Brussels sprouts and toss with shallots, garlic and oil for about 5 minutes.

Add the salt and a couple grinds of fresh cracked pepper. Add the roughly chopped walnuts and saute for another 2-3 minutes. Add the Dijon mustard and white wine and scrape the bottom of the pan.

Toss and serve.

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