Chicken and Brussels Sprouts over White-Bean and Rosemary Puree

Name: Chicken and Brussels Sprouts over White-Bean and Rosemary Puree
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams Brussels sprouts, cut in half from top to stem; 4 chicken drumsticks; 4 chicken thighs; 2 Tbsps chopped flat-leaf parsley; 1 teaspoon dried rosemary, crumbled, or 1 tablespoon chopped fresh rosemary; 2 cloves garlic, minced; 4 servings Fresh-ground black pepper; 4 Tbsps olive oil; 4 servings Salt; 118 milliliters water

Chicken and Brussels Sprouts over White-Bean and Rosemary Puree is a gluten free, dairy free, and primal main course. One serving contains 531 calories, 35g of protein, and 40g of fat. This recipe serves 4. Head to the store and pick up garlic, salt, chicken thighs, and a few other things to make it today. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat the oven to 45

Equipment you will use

Oven

In a medium bowl, toss the Brussels sprouts with 1 tablespoon of the oil, 1/4 teaspoon of salt, and 1/4 of teaspoon pepper. Set aside.

Ingredients you will need

Brussels Sprouts

Pepper

Salt

Cooking Oil

Equipment you will use

Bowl

Put the chicken pieces in a large roasting pan and toss with 1 tablespoon of oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange the chicken pieces about 1 inch apart, skin-side up, and roast for 25 minutes.

Ingredients you will need

Chicken Pieces

Pepper

Salt

Cooking Oil

Equipment you will use

Roasting Pan

Add the Brussels sprouts and continue cooking until the chicken and sprouts are done, about 12 minutes longer.

Ingredients you will need

Brussels Sprouts

Whole Chicken

Sprouts

Transfer them to plate and leave to rest in a warm spot for about 5 minutes.

Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons oil, the garlic, and the rosemary over low heat, stirring, for 3 minutes. Raise the heat to moderate and add the beans, 1/4 cup of the water, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook, mashing the beans to a coarse puree, until hot, about 5 minutes. Stir in the parsley.

Ingredients you will need

Rosemary

Parsley

Garlic

Pepper

Beans

Water

Salt

Cooking Oil

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Sauce Pan

Pour off the fat from the roasting pan. Set the pan over moderate heat and add the remaining 1/4 cup water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to 1/4 cup, about 4 minutes.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Add any accumulated juices from the chicken and a pinch each of salt and pepper. Spoon the white-bean puree onto plates and top with the chicken, the Brussels sprouts, and then the pan juices.

Ingredients you will need

Brussels Sprouts

Salt And Pepper

Whole Chicken

Equipment you will use

Frying Pan

Wine Recommendation: Pair this Mediterranean-inspired dish with a full-flavored red from France. Try one from the southern Rhne Valley such as a Chteauneuf-du-Pape or a Ctes-du-Rhne.

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Wine