PAN SEARED HALF CHICKEN WITH BRUSSELS SPROUTS

PAN SEARED HALF CHICKEN WITH BRUSSELS SPROUTS

PAN SEARED HALF CHICKEN WITH BRUSSELS SPROUTS

PAN SEARED HALF CHICKEN WITH BRUSSELS SPROUTS

PAN SEARED HALF CHICKEN WITH BRUSSELS SPROUTS

Course Main Course

Ingredients
  

  • 2 Tbsp. blended oil, divided
  • 1 PA farm raised whole chicken, split in half
  • 4 garlic cloves, sliced thin, divided
  • ½ cup dry PA white wine
  • 4 cups 4 cups chicken stock (made from bones or store bought)
  • 1 hot pickled cherry pepper, seeded and sliced
  • 1 Tbsp. butter, unsalted
  • 10 fresh parsley leaves, optional
  • 1 lb. Brussels sprouts, halved
  • ½ lb. bacon, sliced
  • 1 shallot, sliced
  • Salt and pepper, as needed

Instructions
 

  • Preheat an oven to 400°F
  • In a large sauté pan, heat up half of the oil over high heat.Once the oil is hot, place the chicken in the pan, skin sidedown. Lower to a medium heat after 30 seconds in pan,and sear until golden brown. Once the chicken is goldenbrown, pull the chicken out of the pan, place on a bakingsheet, and put into the oven.
  • In the same pan the cooked chicken was in, on a low heat,add half of the sliced garlic and really brown. Once that is achieved, deglaze your pan with the white wine. Simmerthe white wine until there is about a tablespoon left in thepan. Once the wine is reduced, add in all of your chickenstock to the pan and reduce about half way. Add in thesliced pickled hot cherry peppers. Continue reducing theliquid until it becomes a thicker consistency. Whisk in thebutter and whole parsley leaves. Remove from the heat.
  • Place the remaining blended oil into a large sauté pan onhigh heat. Once the oil is hot, add the Brussels sprouts tothe pan. Cook until the Brussels sprouts start to becomegolden brown. Once the Brussels are browned, add thebacon to the pan and stir. Continue to cook allowing thebacon to get crispy. Once the bacon is crispy, add theshallots and garlic to the pan and cook until toasted. Pullthe pan off the heat and season with salt and pepper.
  • Remove the chicken from the oven once it reaches aninternal temperature of 165°F. Slice the chicken andtransfer to a serving dish. Pour the sauce over top. Servewith the Brussels sprouts.
Keyword PAN SEARED HALF CHICKEN WITH BRUSSELS SPROUTS, Papreferred
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