i just don’t wanna.
that’s been the phrase looping around and around in my head like “it’s a small world after all” does. it’s doing it now, isn’t it? i’m sorrry. don’t dump me. please, you’re my favorite.
i made you dinner. or lunch. or dunch. or linner. we recently had this conversation in a meeting, one of my bosses calls it dunch. and i kind of like it. so i added it to my list of things to make trendy again like the skip it and fanny packs.
i realllyyyy felt like cooking this weekend. i felt like being a hermit and just tornado cooking and drinking wine and not doing the dishes and just having my apartment smell so inviting. i didnt, of course because i’m in capable of relaxing so instead i went for a long run and did the little clean out every drawer, cabinet and closet dance to a lifetime movie network marathon because i’m a psycho like that. i blame my energizer bunny parents.
i did make these buttery thighs for you.
seriously. they’re like sliding into a hot bubble bath on a crisp autumn day.
and it’s fun to make. it has enough steps to make you feel like you worked for the deliciousness, but not so much that you don’t have time to go through old birthday cards circa 2012 (because i did). plus, i think thighs are totally underrated. everyone just loves the breasts. and i get it, there’s nothing wrong with a lean breast. and the drumsticks. it’s a cool name. legs done right are fun. plus, you get to use your hands with them.
this is getting weird, i know. but i feel the way about chicken thighs the way i feel about chicken burgers, totally underrrated. and well the sprouts, now if those aren’t trendy – i dont ever have a hope of making fanny packs into the “stars: they’re just like us” section of Us weekly. sprouts are like the kale of 2013.
i love when i go back home and tell my parents about these things. like to my dad – putting egg on a pizza is ludacris. to chicagoans, it’s a go-to at stella barra. to him brussels sprouts are like his version of spinach to popeye – you don’t eat them unless you’re being forced to. i was even reluctant the first time i made them, but then i swiped right, fell in love and now i make the simple little guys all the time.
welp, i dont wanna do anything i have to do but i guess i gotta do it now anyway. onto the sock drawer. and by sock drawer – i mean beers and trivia.
- 1 tablespoon olive oil, divided
- 1 medium garlic clove, minced
- 2 teaspoons fresh thyme, chopped,divided
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 4 bone-in chicken thighs
- 1 lemon, quartered into wedges
- 1/4 cup dry white wine
- 2 teaspoons butter
- 1/4 cup onion. sliced
- 1 pound Brussels sprouts, halved
- 1/3 cup fat-free, lower-sodium chicken broth
- preheat oven to 425.
- in blow add 1 teaspoon olive oil, 1 teaspoon thyme, 1/4 teaspoon of salt and pepper and stir. now you’re going to loosen the skin from the bone of the thigh and rub this up in there. ya gotta get your hands dirty.
- meanwhile, heat a pan over stove and add 1 teaspoon olive oil.
- add chicken thighs to brown on each side, cook about 4 minutes skin side down then flip and top with lemon wedges.
- you can keep in this pan (easier) or transfer into new dish and place in oven for about 17-20 minutes or until cooked thoroughly.
- Remove chicken from pan, discard everything else.
- take pan (can be reused with some of the drippings still in there) and return to stove. add wine, cook for about 2 minutes scraping to get all the delicious brown bits of drippings from pan. remove from heat and add butter. set aside for just a minute.
- head a skillet up on stove. add remaining teaspoon olive oil. add onion and saute until translucent, about 1 minute. then add remaining 1/4 teaspoon of salt and pepper along with brussels sprouts. cook for about 7-9 minutes until tender and browning slightly.
- add butter brother with drippings to pan with brussels sprouts, cover and cook 2 minutes.
- place 1 (ok, fine i always can eat two) chicken thigh on a plate and serve with brussel sprouts and sauce. top with additional fresh thyme.