Wednesday, February 20, 2013

Balsamic Roasted Chicken and Truffled Brussels Sprouts

Sorry for the delay in posting, but the older two boys and I took a trip to Washington D.C. to meet up with their Dad while he was there for a conference.  I had a lot of great food, some paleo, some not.  Remember folks, moderation!

Anyway, before I left we had one of my favorites, Balsamic Roasted Chicken thighs and Truffled Brussels Sprouts.  I don't think one can ever have enough Brussels sprouts...especially when highlighted with truffle.  Oh yeah.

Balsamic Chicken

10 chicken thighs
2 tsp. fresh ground pepper
2 tsp. salt
2 tbsp. olive oil
1/4 c. balsamic vinegar
1 tbsp. thyme

 Generously salt and pepper the chicken thighs.  Mix olive oil, balsamic vinegar, and thyme.  Coat thighs evenly and set in fridge, covered, for at least 4 hours.  Preheat oven to 375 degrees.  Cook thighs about 45 minutes until they are deep golden brown.  I baste from the liquid in the pan about 20 minutes in to cooking and then about 10 minutes before they are finished.

Truffled Brussels Sprouts

1 lb. Brussels sprouts, cut in half, outer leaves removed and cleaned
1 tbsp. truffle oil
8 dates, sliced thinly
1/4 c. sliced almonds
1-2 tsp. truffle salt
fresh ground pepper

Preheat oven to 425 degrees.  Evenly coat the sprouts with the oil and lightly pepper.  Put in oven and roast for about 7-12 minutes, depending on how big they are.  You want them to be almost done because you will add the dates and almonds for the last few minutes of cooking.  If you put the dates almonds in too soon the dates will harden (like candy) and the almonds will burn.  (And yes, I can tell you from experience...)  Add the almonds, dates and truffle salt to taste.  Finish until the dates are just warm, about 3-5 minutes.

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