Brick Chicken with Pan Sauce and Brussels Sprouts Salad
Recipe Center

Brick Chicken with Pan Sauce and Brussel Sprout Salad
Brick Chicken with Pan Sauce and Brussels Sprouts Salad
1 lb. Brussels sprouts
1 whole chicken, cut in half (breast and leg attached) and rinsed and patted dry
freshly ground pepper
3 tbsp. chicken stock
3 tbsp. cold butter, cubed into 1/4-inch pieces
Lemon juice to taste
3/4 cup olive oil
1/2 tbsp. Dijon mustard
1/2 lemon
Salt to taste
Pepper to taste
1/2 cup dried cranberries
1/4 cup slivered almonds, toasted

It’s best to have all of your sauce ingredients ready to go so you can make this very quickly. You’ll also want to eat this chicken very soon after it comes out of the pan for maximum deliciousness.

Prep: 1 hour,  Cook: 24 minutes,  Serves: 4

1. Peel the outer leaves of Brussels sprouts and place into a bowl. Discard any leaves with holes. Peel as many leaves as you can, saving the rest of the sprout for a separate meal.

2. Heat a 10- to 12-inch frying pan over low heat. Season chicken liberally. Increase heat of pan to medium-heat and add vegetable oil. Place chicken into pan, skin-side down. Place a heavy bowl on top.

3. Cook chicken for about 2 minutes, then lift the weight and lift the chicken with tongs to see the skin. If skin is golden brown, turn heat down to medium-low.

4. Cook for 8 to 13 minutes, checking doneness with a meat thermometer. When the chicken is 160?F, it will be cooked through.

5. While chicken is cooking, fill a large pot ¾ of the way with water and salt liberally. Bring to a boil.

6. Prepare an ice bath, then drop sprout leaves into boiling water for about 15 seconds. Remove from water and place into water bath to keep from cooking any faster. Once cool, strain and set aside.

7. When chicken is ready, remove from pan and quickly press down on skin with a paper towel. Drain grease, but reserve the crispy bits on the bottom of the pan.

8. Add stock to pan to deglaze it. Reduce heat to low and add butter; shake pan until butter emulsifies. Sauce should become thick and opaque.

9. Remove from heat and add lemon juice to taste. Pour sauce onto a plate and place chicken on top.

10. Add olive oil and Dijon mustard to a jar with a lid. Squeeze juice from lemon into jar, then season to taste with salt and pepper. Seal and shake well to combine.

11. Place sprout leaves, cranberries and almonds into a large bowl. Toss with vinaigrette. Add salt and pepper to taste. Place salad over chicken.