Description
Discover the delicious recipe for Garlic Butter Chicken Brussels! Learn how to create a flavorful dish that will impress your taste buds. Click here now!
Ingredients
- – 8 chicken thighs (skin on or off) (about 1 kg)
- – 1 lb (450 g) Brussels sprouts (cut in half)
- – 1/2 teaspoon (3 ml) sea salt
- – 1/4 teaspoon (1 ml) black pepper
- – 3/4 cup (180 ml) beef stock
- – 2 teaspoons (10 ml) vegetable oil
- – 3 cloves garlic (grated on a Microplane or very finely minced)
Instructions
- Place the chicken thighs in a non-stick skillet over medium-high heat with the skin facing up. If you’re using skinless thighs, add a bit of oil. Season the chicken with half of the salt and pepper, and cook it for 5 minutes until the bottom is nicely browned. Turn the chicken over, add the rest of the salt and pepper, and continue cooking until the skin is crispy or the top is well-browned, roughly 6-7 minutes. Take the chicken out of the pan.
- While the chicken is cooking, slice the Brussels sprouts in half. Once the chicken is removed, place the Brussels sprouts in the pan and cook them until one side is nicely browned, about 5 minutes. Move them to one side of the pan and return the chicken to the other side. Pour the beef stock into the pan, avoiding the crispy chicken, and let it simmer until the liquid evaporates and the chicken is fully cooked, approximately 15 minutes.
- Shift the Brussels sprouts to one side of the pan and introduce the butter and garlic. Allow the garlic to cook for 2 minutes, then drizzle some of the garlic butter over the chicken pieces. Stir the remaining garlic butter into the Brussels sprouts. Serve with an extra dash of black pepper for added flavor.
Notes
- For a more flavorful dish, opt for chicken thighs with the skin on to achieve a crispy texture.
- Ensure the garlic is finely minced to evenly spread the flavor throughout the dish.
- Season the Brussels sprouts with a pinch of salt and pepper for a balanced taste.
