Chicken and broccoli with herb sauce is our menu du jour. Actually, it is this week’s recipe. It is tasty and healthy. I’m sure you will definitely try. This is one of my favorites. Let me know how you try it. Remember, eating well is eating the right food. The ingredients are below.
Active: 30 minutes Total: 40 minutes
After the chicken roasts, we turn the drip pings into a smooth and velvety pan sauce by adding a little stock and butter.
1 tablespoon extra-virgin olive oil
1 ½ pounds bone-in, skin-on chicken thighs
¾ teaspoon kosher salt, divided
½ teaspoon ground pepper
4 cups broccoli florets
4 ounces shallots, trimmed and halved lengthwise
2 cloves garlic, minced
1 teaspoon chopped fresh sage, plus more for garnish
1 teaspoon chopped fresh rosemary
2 cups unsalted chicken stock
2 tablespoons butter
2 cups hot cooked brown rice
- Preheat oven to 425°F.
- Heat oil in a large cast-iron skillet over medium-high heat. Add chicken, skin-side down, and cook, turning once, until golden, 6 to 10 minutes per side. Transfer to a plate; sprinkle both sides with 1/2 teaspoon salt and pepper.
- Add broccoli and shallots to the pan and toss to coat with the drippings. Add garlic, sage and rosemary; cook, stirring, until fragrant, about 1 minute. Nestle the chicken on top of the vegetables and transfer to the oven. Roast until an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165°F, about 8 minutes.
- Place the pan over medium-high heat (careful—the handle will be hot). Push the chicken and vegetables to one side. Stir in stock, scraping up any browned bits, and bring to a simmer. Add butter and cook, stirring frequently, until the sauce thickens, about 5 minutes. Sprinkle with the remaining 1/4 teaspoon salt. Serve the chicken and vegetables with the sauce and rice. Garnish with more sage, if desired.
Note: All these recipes can be found in Eaten Well Magazine.
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