Overview
- Prep & Cook Time: 40-50 min.
- Difficulty Level: Intermediate **
- Spice Level: Not Spicy
- Servings: 2
You Will Need
Ingredients
- 4 fl. oz. Whole Milk
- 3 Thyme Sprigs
- 2 Bone-in Skin-On Chicken Breasts
- ⅗ oz. Butter
- 2 Russet Potatoes
- 1 oz. Grated Parmesan
- 8 oz. Brussels Sprouts
- 2 fl. oz. White Cooking Wine
- Olive Oil
- Salt
- Pepper
Recipe Steps
Before You Cook
- Preheat oven to 400 degrees
- Thoroughly rinse produce and pat dry
- Prepare a baking sheet with foil and cooking spray
- Ingredient(s) used more than once: milk, thyme
Step 1 - Sear the Chicken
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Place a medium oven-safe non-stick pan over medium heat. Add butter to pan and let melt. Add chicken breasts, skin side down, and cook undisturbed until skin is browned, 6-8 minutes. Flip chicken and remove from burner. While chicken sears, make mashed potatoes.
Step 2 - Make the Mashed Potatoes
Peel and cut potatoes into 1" dice. Bring a medium pot with potatoes, enough water to cover, and 2 tsp. salt to a boil. Reduce to a simmer and cook until potatoes are fork-tender, 15-18 minutes. Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot. Add half the milk (reserve remaining for sauce), 2 Tbsp. potato cooking water, Parmesan, ½ tsp. pepper, and ¼ tsp. salt. Mash until smooth. Add remaining potato cooking water 1 Tbsp. at a time as needed. Cover and set aside. While potatoes cook, prepare ingredients.
Step 3 - Prepare the Ingredients
Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Stem and coarsely chop thyme.
Step 4 - Cook the Brussels Sprouts and Chicken
Place pan with chicken in hot oven and roast until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes. Carefully, remove chicken from pan and rest 5 minutes. Reserve pan and any pan drippings. While chicken roasts, place Brussels sprouts on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast in hot oven until browned and tender, 10-12 minutes. Sprinkle cooked Brussels with half the thyme (reserve remaining for sauce).
Step 5 - Make the Sauce
Very carefully (handle is hot!), return pan used to cook chicken to medium-high heat and add white cooking wine. Bring to a boil. Add remaining milk and return to a boil. Stir constantly until sauce thickens and a line drawn in sauce holds for about 5 seconds, 2-4 minutes. Add remaining thyme and remove from burner. Plate dish as pictured on front of card, drizzling chicken with sauce. Bon appétit!
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