I honestly can't say enough about it in that every single recipe I've tried has been brilliant and at blog's end I will be sharing another for Smothered Chicken with Bacon Brussel Sprouts.
|Smoky bacon perfectly combines with Brussel sprouts and chicken|
It also comes with sections on stocking your pantry, cooking secrets, and choosing wine - all things I've learned over the years through trial and error- and it's becoming a revelation how much information is available concerning the preparation of food.
Interestingly, classes like home economics, accounting, and even typing were considered "electives" when I went to school - meaning you could elect to take them or not, but in the grand scheme of things, none of these were considered as important as, say, physics, history, or literature.
Don't get me wrong because I'm not saying classes like chemistry are unimportant - not at all - most of the things I learned in English shaped who I became - it's just that I'm realizing, more and more, the importance of practical learning. Useful information like how to invest wisely, when and where to tip, or how to make a cream sauce.
And what I love about blogging is that it gives a chance to learn from each other as well as share tidbits of information we come across.
One tidbit I will share today is that if you have a busy schedule, having a meal plan for the week can be a Godsend.
This is something I learned from many of the bloggers I follow as well as from one of my favourite food network hosts, Sandy Richardson on the show Fixing Dinner.
So before I share today's recipe, I thought I'd put together a meal plan for myself featuring a blend of new recipes, one original creation, and some older favourites from the blog.
Meal Plan January 31-February 7
Monday: Bean and Taco Meat Loaded Tostatas
A recipe from my friend Rhondi at Big Mama's Kitchen
Tuesday: Butternut Squash Ravioli with porcini mushrooms
Wednesday: Asparagus and Zucchini Frittata (recipe and photo to come)
Thursday: Beef and Mushroom Noodles
Friday: Baked Salmon with Herbed Salad and Lemon Roasted Potatoes
Saturday: Malt Shop Dinner
Sunday: Chicken Breasts Bordelaise
Dr. Tracy Nailor, was a contestant in the first season of MasterChef in the US and her story caught my eye.
Before her mother - who was an amazing cook - passed away, she asked for the family recipes and the following adapted recipe was one her mother passed down.
Rosemary infused sauce smothering tender chicken and surrounded by Brussel sprouts and crispy bacon.
The flavours all work together so beautifully it's kind of like... magic.
Smothered Chicken with Bacon Brussel Sprouts
For printable recipe click here
- 1 cup all purpose flour
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon cayenne powder
- 1/2 teaspoon garlic powder
- kosher salt and freshly ground black pepper
- 4 (4 ounce) boneless, skinless chicken breasts, rinsed and patted dry
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 cups chicken broth
- 2 sprigs fresh rosemary, needles stripped from the stem and chopped
- 1/2 pound Brussels sprouts
- 4 bacon slices, cut into 1-inch pieces
- Steamed long grain white rice
- Combine the flour, paprika, cayenne, garlic, 1 tsp salt, and 1/2 tsp pepper in a pie plate, mixing together with your fingers. Dredge the seasoned chicken in the flour mixture, shaking off the excess.
- Coat a large skillet with 2 tablespoons of oil and place over medium heat. When the oil is hot, lay the chicken in the pan. Brown for 3-5 minutes on each side, until the outside is nicely browned. Remove the chicken to a side platter.
- To the drippings in the pan, add 1 tablespoon of the oil and the onion. Season with salt and pepper. Cook and stir for 3 minutes, or until the onions are soft and starting to brown. Pour the broth into the pan and bring to a boil, stirring. Return the chicken to the pan, toss in the rosemary, cover, and gently continue to simmer as you prepare the rest of the dish.
- Prepare the Brussels sprouts by cutting off the brown ends and pulling off any yellow leaves. Cut the sprouts in half lengthwise.
- Place a large non stick skillet over medium heat. Add the bacon and cook until crispy. Set aside on a paper towel lined plate.
- Add sprouts to the hot pan and season with salt and pepper.Toss and cook for ten minutes or until tender. Taste and season with more salt and pepper if needed.
- To serve, pile a bit of rice on each plate and put a piece of chicken on top. Ladle the sauce on top of the chicken to smother. Scatter the Brussels sprouts around the plate and sprinkle the bacon on top.