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    You are in: Home / Recipes / Chicken and Brussels Sprouts over White-Bean and Rosemary Puree Recipe
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    Chicken and Brussels Sprouts over White-Bean and Rosemary Puree

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    dicentra's Note:

    Quick From Scratch Chicken - Food & Wine. WINE: Pair this Mediterranean-inspired dish with a full-flavored red from France. Try one from the southern Rhône Valley such as a Châteauneuf-du-Pape or a Côtes-du-Rhône. Easier to find - round, supple, fruity syrah and blends

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oven to 450°. In a medium bowl, toss the Brussels sprouts with 1 tablespoon of the oil, 1/4 teaspoon of salt, and 1/4 of teaspoon pepper. Set aside.
    2. 2
      Put the chicken pieces in a large roasting pan and toss with 1 tablespoon of oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
    3. 3
      Arrange the chicken pieces about 1 inch apart, skin-side up, and roast for 25 minutes.
    4. 4
      Add the Brussels sprouts and continue cooking until the chicken and sprouts are done, about 12 minutes longer. Transfer them to plate and leave to rest in a warm spot for about 5 minutes.
    5. 5
      Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons oil, the garlic, and the rosemary over low heat, stirring, for 3 minutes.
    6. 6
      Raise the heat to moderate and add the beans, 1/4 cup of the water, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
    7. 7
      Cook, mashing the beans to a coarse puree, until hot, about 5 minutes. Stir in the parsley.
    8. 8
      Pour off the fat from the roasting pan. Set the pan over moderate heat and add the remaining 1/4 cup water.
    9. 9
      Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to 1/4 cup, about 4 minutes.
    10. 10
      Add any accumulated juices from the chicken and a pinch each of salt and pepper.
    11. 11
      Spoon the white-bean puree onto plates and top with the chicken, the Brussels sprouts, and then the pan juices.

    Ratings & Reviews:

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    Nutritional Facts for Chicken and Brussels Sprouts over White-Bean and Rosemary Puree

    Serving Size: 1 (560 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 776.2
     
    Calories from Fat 318
    41%
    Total Fat 35.4 g
    54%
    Saturated Fat 8.0 g
    40%
    Cholesterol 138.0 mg
    46%
    Sodium 165.2 mg
    6%
    Total Carbohydrate 64.3 g
    21%
    Dietary Fiber 15.0 g
    60%
    Sugars 1.5 g
    6%
    Protein 51.6 g
    103%

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