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Photo: Jacob Fox
Active Time:30 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:40 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1 ½poundsbone-in, skin-on chicken thighs¾teaspoonkosher salt, divided½teaspoonground pepper4cupsbroccoli florets4ouncesshallots, trimmed and halved lengthwise2clovesgarlic, minced1teaspoonchopped fresh sage, plus more for garnish1teaspoonchopped fresh rosemary2cupsunsalted chicken stock2tablespoonsbutter2cupshot cooked brown rice
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
1 ½poundsbone-in, skin-on chicken thighs
¾teaspoonkosher salt, divided
½teaspoonground pepper
4cupsbroccoli florets
4ouncesshallots, trimmed and halved lengthwise
2clovesgarlic, minced
1teaspoonchopped fresh sage, plus more for garnish
1teaspoonchopped fresh rosemary
2cupsunsalted chicken stock
2tablespoonsbutter
2cupshot cooked brown rice
DirectionsPreheat oven to 425°F.Heat oil in a large cast-iron skillet over medium-high heat. Add chicken, skin-side down, and cook, turning once, until golden, 6 to 10 minutes per side. Transfer to a plate; sprinkle both sides with 1/2 teaspoon salt and pepper.Add broccoli and shallots to the pan and toss to coat with the drippings. Add garlic, sage and rosemary; cook, stirring, until fragrant, about 1 minute. Nestle the chicken on top of the vegetables and transfer to the oven. Roast until an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165°F, about 8 minutes.Place the pan over medium-high heat (careful—the handle will be hot). Push the chicken and vegetables to one side. Stir in stock, scraping up any browned bits, and bring to a simmer. Add butter and cook, stirring frequently, until the sauce thickens, about 5 minutes. Sprinkle with the remaining 1/4 teaspoon salt. Serve the chicken and vegetables with the sauce and rice. Garnish with more sage, if desired.Originally appeared: EatingWell Magazine, April 2021
Directions
Preheat oven to 425°F.Heat oil in a large cast-iron skillet over medium-high heat. Add chicken, skin-side down, and cook, turning once, until golden, 6 to 10 minutes per side. Transfer to a plate; sprinkle both sides with 1/2 teaspoon salt and pepper.Add broccoli and shallots to the pan and toss to coat with the drippings. Add garlic, sage and rosemary; cook, stirring, until fragrant, about 1 minute. Nestle the chicken on top of the vegetables and transfer to the oven. Roast until an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165°F, about 8 minutes.Place the pan over medium-high heat (careful—the handle will be hot). Push the chicken and vegetables to one side. Stir in stock, scraping up any browned bits, and bring to a simmer. Add butter and cook, stirring frequently, until the sauce thickens, about 5 minutes. Sprinkle with the remaining 1/4 teaspoon salt. Serve the chicken and vegetables with the sauce and rice. Garnish with more sage, if desired.
Preheat oven to 425°F.
Heat oil in a large cast-iron skillet over medium-high heat. Add chicken, skin-side down, and cook, turning once, until golden, 6 to 10 minutes per side. Transfer to a plate; sprinkle both sides with 1/2 teaspoon salt and pepper.
Add broccoli and shallots to the pan and toss to coat with the drippings. Add garlic, sage and rosemary; cook, stirring, until fragrant, about 1 minute. Nestle the chicken on top of the vegetables and transfer to the oven. Roast until an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165°F, about 8 minutes.
Place the pan over medium-high heat (careful—the handle will be hot). Push the chicken and vegetables to one side. Stir in stock, scraping up any browned bits, and bring to a simmer. Add butter and cook, stirring frequently, until the sauce thickens, about 5 minutes. Sprinkle with the remaining 1/4 teaspoon salt. Serve the chicken and vegetables with the sauce and rice. Garnish with more sage, if desired.
Originally appeared: EatingWell Magazine, April 2021
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Nutrition Facts(per serving)409Calories18gFat36gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
