My regular readers will know that I have been recently set a challenge by my daughter who came home one day and declared that her friend told her that she didn’t like brussel sprouts but because I was a better cook than her friend’s mum that she was sure she would like brussel sprouts if I made them. I was honoured and humbled by her faith in me! I set out to do some research on the best way to prepare brussel sprouts, because it is not something that I have ever attempted at home. I found many recipes, most of which called for the sprouts to be bathed in butter and other seasonings. The thing is, nowhere in these recipes does anyone touch on TEXTURE. Brussel sprouts are extremely delicate things, and when cooked too long they turn into the ugliest watery un-flavoursome mush, so it is key to cook them very delicately.
This recipe is a variation on my standard go to chicken with white wine and vegetables midweek dinner on the table in 30 minutes dish. I used eschallots and bacon rather than the usual mirepoix of celery onion and carrot, I intensified the stock by using both liquid and a stock cube and came up with what I think is a really nutritious and delicious meal for the family. The only problem is due to the delicate nature of the sprouts, it does not reheat very well and as such cannot be prepared in advance (says she who learned this the hard way) Keep this in mind when you are planning your menus.
Take care and happy cooking xx
2 x size 10 chickens, quartered
butter and oil
10 shallots chopped into wedges
1 cup white wine
3 pieces smoked bacon, diced
1 cup chicken stock
1 chicken stock cube
10 brusel sprouts, halved
Splash of cream
1. Heat a deep wide saucepan and melt the butter with the oil
2. Render the fat off the chicken and pour off all except about 2 tablespoon
3. Add the bacon and cook until starting to crisp, add the eschallots and sauté until softened
4. Add the wine and chicken stock, salt and pepper then bring the mixture to the boil
5. Return the chicken to the pan and lower the heat to a simmer, cover and allow to simmer for 30 minutes
6. Add the halved brussel sprouts to the pan and cover for another 5 minutes max
7. Add a splash of cream and check seasoning with salt and pepper
Serve immediately with rice.
Happy cooking xx