Saturday, February 16, 2013

Baked Chicken with Brussels Sprouts

I have a very large cast iron skillet which I love. You can cook on the stove top and then finish dishes in the oven. I also just like how it looks :-)

Tonight's dinner was pretty darn tasty if I do say so myself.

whole chicken, cut-up
bunch of Brussels sprouts trimmed and halved length-wise
package of sliced mushrooms
1 shallot sliced
1/4 cider vinegar
1 T Dijon mustard
1/2 cup water
salt and pepper
olive oil

Preheat oven 350

Rub olive oil on chicken and season with salt and pepper
Brown chicken in 1 T olive oil in oven proof skillet in batches--about six minutes per side or until brown enough for your tastes
Remove chicken and brown Brussels sprouts, shallots, and mushrooms--don't cook too long--just long enough to give hem some color
Mix water, vinegar and mustard and pour over vegetables. Place chicken pieces on top of veggies and slide into oven and bake 30 minutes.


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