So over Christmas I got some heat from a few family members about slacking off on my blog. I was a little taken aback…I mean, I feel like I cook almost every damned day, but I guess it’s true — I’m definitely not posting as frequently. I think this is partly because I really actually like my favorite recipes and tend to make them over and over again, but also because if I’m trying to eat healthy, who wants to see/read about a boring dinner salad? Or, conversely, when I talk about eating healthy then cave in and make an ohmygodsogood mac & cheese, do I always post that? Nopers. These reasons, along with my growing photo snobbery, perhaps are why I’m not posting as frequently. Quality, not quantity, maybe? Anyway, I’m gonna try to keep it real.
For instance, this recipe. Roasted chicken with some simply roasted brussels and some fried gnocchi. The brussels — a super basic Ina Garten recipe in my head. The gnocchi — something I saw on Nigella’s show a long while back that suddenly popped in my head tonight. Probably not something I would normally have posted. Not that it wasn’t really delicious (which it was!), but it just seems like such a simple meal. I didn’t really follow a recipe for any of the dishes (but can vaguely remember the origins), it was a bit of on-a-whim meal. That said, my cousin’s voice still lingered in my head and I decided this was the kind of dish that I used to post at the start of this blog — in fact, these were the types of dishes that I started this blog for. To document, file away for future reference as something I would certainly like to make again. Well, consider it posted and filed. 🙂
Pan-Roasted Chicken Legs and Gnocchi with Brussels Sprouts
Just the Tip
Here’s what I used:
For the chicken:
- 4 chicken legs with thighs attached
- 1 tbsp butter
- 1 tbsp olive oil
- salt, pepper, thyme
- 3 shallots, minced
- 1 lemon
- 2 cups low-sodium chicken broth, divided
- 1/2 cup white wine
- 2 tbsp arrowroot powder or corn starch
For the brussels:
- 1 1/2 lbs brussels sprouts ends trimmed
- olive oil
For the gnocchi:
- 1 package shelf-stable packaged gnocchi (I used whole-wheat from Trader Joe’s)
- olive oil
Here’s what I did:
- Preheat the oven to 400.
- Pat the chicken dry and season with salt, pepper, and a little dried (or fresh) thyme on both sides.
- Heat a roasting pan over medium-high heat on the stove. Add the tbsp of oil and butter to the roasting pan and then add the chicken. Let cook for a few minutes on each side until browned. Sprinkle the shallots into the roasting pan, squeeze the chicken with the juice of the lemon, and add the 1 cup of the chicken broth to the pan. Transfer the whole thing to the oven and let cook for about 35 minutes.
- While the chicken’s browning, toss the brussels with olive oil and salt and put on a small baking sheet. Add that to the oven as well. These will take about 35-40 minutes as well (toss half way through).
- After 35 minutes (or when the chicken reaches 165 degrees), remove the chicken to a plate and cover with foil. Heat the roasting pan over medium heat on the stove. Add the white wine and stir with a wooden spoon. Mix the remaining cup of chicken broth with the arrowroot (or cornstarch) in a separate bowl and add to the roasting pan. Cook until the gravy has thickened.
- Meanwhile, heat a couple of tbsp of olive oil in a saute pan and let the gnocchi brown in them on both sides.
- Spoon the gravy over top of the chicken and serve along side the gnocchi and brussels.