Braised Chicken Thighs in White Wine with Brussels Sprouts

I don’t know if its worth making a big deal or not, but this is my 100th blog post on the Carnivore and the Vegetarian.  That’s really all I will say about that.  For the 100th post I decided to make some white wine braised chicken with Brussels Sprouts and for the vegetarian, I added some balsamic tofu.  Not a really complicated meal, but the results are a very nice and tender chicken thigh with a great sauce.

I really should use more of Julia Childs’ recipes for her delicious sauces, so hopefully soon I’ll be posting something of hers.  Anyway, on to the meal…

Chicken Braised in White Wine

Ingredients:

Serves 2 Carnivores (and 1 vegetarian)
Printable Recipe

4 bone-in skinless chicken thighs
1 cup white wine
3 garlic cloves, minced
Salt and Pepper
1/4 teaspoon dry rosemary
1/4 teaspoon dry basil
2 tablespoons lemon juice, or fresh lemon
1 tablespoon butter
1 tablespoon olive oil
1 cup cooked rice

In a large skillet or dutch oven, with a lid, heat oil over medium heat.  Add chicken, bone side up seasoned with salt and pepper, garlic, rosemary, basil and white wine.  Increase heat and bring to a boil, then reduce to low, cover and cook for about 25 minutes.

Remove cover, add 1 tablespoon of lemon juice, and flip chicken.  Cover and cook an additional 15 minutes, or until reaches 165 degree internal temperature.  Remove chicken and set aside, cover to keep warm.

Reduce pan juice/wine slightly, about 2-4 minutes.  Remove from heat, add butter, remaining lemon juice to pan, stir and use as sauce for chicken.

Brussels Sprouts

(while i have other recipes on here for sprouts, I altered it slightly, so here is a quick recipe)

1 Pound Brussels Sprouts, stem removed and cut in half
Sea Salt
Pepper
1 tablespoon butter
2 tablespoons white wine
1/2 onion, diced
1 1/2 tablespoons olive oil

Heat oil over medium heat in a large skillet with lid.  Add onions, cook about 3-5 minutes. Add Brussels sprouts and cook until the begin to brown.

Add butter and cook an additional 3-4 minutes.  Add white wine to deglaze pan, scrape any bits and then cover for about 2-3 minutes, or until sprouts are tender.

Serve with chicken and rice or tofu 🙂

Enjoy!