Creeach Fam Recipes

Cranberry Thyme Chicken with Roasted Brussels Sprouts, Carro

Name: Cranberry Thyme Chicken with Roasted Brussels Sprouts, Carro
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 2 servings
Ingredients: 8 ounce Brussels Sprouts; 1 unit Red Onion; 6 ounce Carrots; 1 unit Lemon; 10 ounce Chicken Cutlets; 1 teaspoon Dried Thyme; 1 tablespoon Fry Seasoning; 1 unit Chicken Stock Concentrate; 1 unit Cranberry Jam; 2 teaspoon Olive Oil; 1 teaspoon Cooking Oil; ¼ teaspoon Sugar; 1 tablespoon Butter; Salt; Pepper

2 servings

portioner

35 minutes

aktiv tid

45 minutes

total tid

Begynd at lave mad

Ingredienser

8 ounce Brussels Sprouts

1 unit Red Onion

6 ounce Carrots

1 unit Lemon

10 ounce Chicken Cutlets

1 teaspoon Dried Thyme

1 tablespoon Fry Seasoning

1 unit Chicken Stock Concentrate

1 unit Cranberry Jam

2 teaspoon Olive Oil

1 teaspoon Cooking Oil

¼ teaspoon Sugar

1 tablespoon Butter

Salt

Pepper

Vejledning

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Halve, peel, and cut onion into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Quarter lemon.

• Toss Brussels sprouts, onion, and carrots on a baking sheet with a large drizzle of olive oil, salt, and pepper. • Roast on top rack until golden brown and tender, 20-22 minutes.

• Meanwhile, pat chicken* dry with paper towels and season all over with Fry Seasoning, ¼ tsp thyme (½ tsp for 4 servings), salt, and pepper. (You’ll use more thyme later.)

• Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 6-8 minutes per side. TIP: If chicken is on the thicker side, reduce heat to low; cook 2-3 minutes more per side. • Turn off heat; transfer chicken to a cutting board to rest. Wash out pan; let cool 1 minute.

• Return pan to medium-high heat; add stock concentrate, jam, ¼ cup water, ¼ tsp thyme, and ¼ tsp sugar (for 4 servings, use ½ cup water, ½ tsp thyme, and ½ tsp sugar). Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. Turn off heat. • Stir in 1 TBSP butter (2 TBSP for 4) and juice from one lemon wedge (juice from two wedges for 4). (TIP: Add another squeeze of lemon juice if desired.) Season with salt and pepper to taste.

• Slice chicken crosswise. • Divide chicken and veggies between plates. Drizzle chicken with as much pan sauce as you like. Serve with remaining lemon wedges on the side. ***Chicken is fully cooked when internal temperature reaches 165°.***