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Chicken Thighs with Carrots and maple Pecan Brussels sprout
- Chicken Thighs
- Carrots Sliced
- Brussels Sprouts, halved
- Maple Syrup
- Pomegranate Juice
- Rosemary Salt
1.Preheat the oven to 425l;.
2.Chicken Thighs, use an oven-proof pan or cast-iron skillet.
- Pat the chicken dry with paper towel then salt and pepper the chicken on both sides.
2.Add the chicken thighs to a cold, dry, NO oil, skillet and turn heat to medium high. Sear the chicken skin side down until golden, this could take anywhere from 4 to 10 minutes.
3.Try to move the chicken as little as possible but do try to get all the skin brown.
4.Flip the chicken and sear on non-skin side approximately 1 minute. Set chicken aside for now on a plate or cutting board.
3.The Veggies - In the same skillet you will have a good bit of fat left over, approximately 2 tablespoons, if more discard some of the fat.
1.Still on medium high heat add brussels sprouts and carrots to same skillet, then add salt and pepper to them.
2.Sauté both vegetables for 1-2 minutes, then add pecans, pomegranate juice and maple syrup.
4.Place the Chicken Thighs back in the skillet on top of the vegetables skin side up
1.Sprinkle the Rosemary Salt, over the skin and roast in the oven 14-18 minutes until chicken is fully cooked through, and vegetables are tender and brown.