The holiday season is busy enough that adding birthdays into the mix is enough to make anyone go crazy. When the night for a friend’s birthday dinner came around, we knew we wanted something that didn’t require hours in the kitchen. Braised Lemon Chicken Thighs and Brussels Sprouts, courtesy of In Sock Monkey Slippers, was the dish we had been looking for.
After Thanksgiving and a few holiday parties, we were ready for something on the lighter side yet still full of flavor, and this dish was just that! The chicken fell off the bone and melted in our mouths, the Brussels sprouts were flavorful and refreshing, and the couscous soaked up the flavors of the thyme and lemon.
Needless to say, we all left that night feeling satisfied and excited for our lunch leftovers the next day.
Braised Lemon Chicken Thighs and Brussels Sprouts
Ingredients
8 chicken thighs (figure on 2 per serving)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 tablespoon canola or grapeseed oil
1 clove garlic, peeled and roughly chopped
1 shallot, peeled and roughly chopped
1 pound Brussels sprouts, halved
1/4 cup fresh lemon juice
1 1/2 cups quality or homemade chicken stock
1 lemon, quartered
12 sprigs fresh thyme
Directions
Preheat oven to 350°F. Evenly sprinkle salt and pepper over thighs. In a large braising pot with a lid, heat oil on high heat. Place 4 chicken thighs skin down in the pot and sear until browned, about 2 to 3 minutes. Flip and sear on the other side until browned. Remove to a plate and repeat with remaining thighs.
Reduce heat to medium. After allowing the oil to cool slightly, about a 2 minutes, add the garlic, shallot, and Brussels sprouts. Cook for 3 minutes until the Brussels sprouts are bright green. Add lemon juice and chicken stock. Return the thighs to the pot with the sprouts and add lemon quarters and thyme. Cover, transfer to the oven, and braise for 1 hour.
Plate chicken thighs and Brussels sprouts and serve with a drizzle of the “jus” – the lemony braising liquid that remains.
Optional: To enhance the flavor and to make a “sauce” with the remaining braising juices, remove the thighs and Brussels sprouts and strain the cooking liquid. Return the “jus” to the braising pot and bring to a simmer over medium heat. Simmer until reduce by half until thickened slightly, about 15 to 20 minutes. Add 1 tablespoon of butter and stir to combine. Spoon over chicken thighs.
My Trip to Portland through Instagram
1. Non-fat Vanilla Latte from Barista in the Pearl District: 539 NW 13th Ave, Portland, OR
2. Asparagus Soup with Homemade Focaccia Bread from Besaw’s in the Alphabet District: 2301 NW Savier St, Portland, OR
3. I loved Besaw’s so much that I went again for breakfast! Eggs Benedict with Roasted Tomatoes and Spinach.
4. Beer Tasting at Deschutes Brewery in the Pearl District: 210 NW 11th Ave, Portland, OR. I highly recommend the Champagne of the North Berliner Weiss – a yummy champagne-like beer!
Two Things That Go Together: Christmas Trees and Wine
Last weekend I ventured with my boyfriend and his parents to Placerville, Calif., to cut down our Christmas trees and do some wine tasting – because you can’t go to Placerville and not stop at a few of the wineries scattered along the highway.
After spending two and a half (yes, two and half) hours searching the same tree farm for the perfect “pole trees,” we nearly gave up on the wine tasting adventure because we were all hungry for lunch. That is, until I convinced our group stopping at the winery right down the road from the tree farm would be worth it. Then one winery turned into two, then three, then four.
Most wineries close at 5 p.m. on Sundays, so our fourth stop was a bit unplanned. I used my phone to find wineries close by and Bumgarner Winery popped up – and it had great Yelp reviews. For being the last (and unplanned) stop on our wine tour, it was definitely our favorite!
When we walked in, we were pleasantly surprised that the winemakers themselves, Brian and Jennifer Bumgarner, were doing the tasting. He recommended that we do the “Vertical Flight,” which involved tasting his Cabernet Sauvignon from 2008, 2007, 2006 and 2005. Brian explained that each wine was made using grapes from the same vineyard but they all had a unique taste. My personal favorite was the 2007, which we happily purchased. Now, having an underdeveloped wine palate, one might not take my opinion to heart; however, my boyfriend’s parents are wine enthusiasts and loved the Bumgarner wines so much that they signed up for their wine club.
An interesting thing to point out about Bumgarner Winery is that there are some wines on tap, so customers can bring back bottles and have them refilled for a discount. It is definitely an excuse to take another trip to Placerville!
Bumgarner Winery
3550 Carson Road, Suite B
Camino, CA 95709
(530) 303-3418
Broccoli Salad
Let’s just say broccoli has never been my favorite green vegetable; I much prefer green bell peppers, green beans, peas, spinach and even, dare I say, Brussels sprouts. Boiled, steamed, raw or even dipped in ranch dressing, broccoli tastes like dirt to me.
Every once in a while, however, I force myself to give certain foods a second chance. In the past it has been eggs, yogurt, polenta, quinoa, and most recently broccoli. My track record is all over the place, as eggs and yogurt still never make it into my grocery basket while polenta and quinoa have become weekly staples.
To disguise the dirt taste, I decided to give broccoli salad a try. Mayonnaise makes everything better, right? Our annual SacFoodies potluck was coming up and the theme was “colors,” so to showcase a broccoli salad, naturally, I chose the color green. I figured if broccoli ended up like eggs and yogurt for me, at least other people would be able to enjoy it, and it wouldn’t end up in the back of my fridge for a week.
Forewarning: I see most recipes as guidelines, so this recipe from RecipeTips.com has been modified.
INGREDIENTS
Salad:
• 2 bunches fresh broccoli, cut into bite sized pieces (go big or go home and use the whole bunch of broccoli)
• 1 1/2 cups celery, chopped (I omitted)
• 1 bunch green onions, chopped (I omitted)
• 1 1/2 cups red grapes, halved (I used the whole bag)
• 1 cup raisins (I omitted)
• 1/2 pound bacon, cooked crisp and crumbled
• 1/2 cup red onion, chopped (my addition)
• 1 cup nuts, optional (I used sunflower seeds)
Dressing:
• 1 1/2 cups light mayonnaise
• 1/4 cup sugar
• 3 tablespoons vinegar
• 3 tablespoons milk
Place prepared broccoli, celery, red onion, grapes, raisins, and crispy bacon into large mixing bowl. In a small bowl, combine dressing ingredients. Pour dressing over broccoli mixture, stirring until combined. Cover and refrigerate for several hours to overnight allowing the blending of flavors. Add nuts just before serving.
Needless to say, the broccoli salad was a hit at our SacFoodies potluck and broccoli has earned a spot among the polenta and quinoas of my life.
1920’s Cocktail Rally at Grange Restaurant & Bar
Make your way to Grange Restaurant & Bar on Friday, August 24 from 5 p.m. – midnight for their 1920’s Cocktail Rally.
“What’s the occasion?” you may ask. Answer: Midtown Cocktail Week. Grange bartenders, joined by San Francisco bartender Jayson Wilde from Bourbon & Branch, will be serving up seven specialty cocktails including the Barrel Dandy, the Jitter Bug and the Capitol Corpse Reviver.
Call (916) 492-4450 to reserve a High Roller Table. Guests must be 21 and over and there is no cover charge, but donations will be accepted for Kids & Kittens (the Sacramento SPCA & UC Davis Children’s Hospital).
Repeal prohibition and end Midtown Cocktail Week in style!
What: 1920’s Cocktail Party
When: August 22, 5 p.m. – midnight
Where: Grange Restaurant & Bar
926 J Street
Sacramento, CA 95814
(916) 492-4450