RECIPE: One-Pan Chicken Dinner For Fall & Winter
Winner, winner chicken dinner!
This phrase is typically credited with originating on the Vegas Strip. Back in the 1950s, every casino had a $1.79 three-piece chicken dinner, which included a potato and a vegetable. At that time, a standard bet was $2. So if you won a hand, you’d have enough money to buy yourself a nice chicken dinner.
At the time, as in many places today, this simple chicken dinner was the cheapest dinner around. So you didn’t win the roast beef dinner.
But hey, don’t disparage a good plate of chicken and veggies. It’s one of America’s favorite meals.
This one is a winner because you make it all in one pan, as in: Winner, winner, chicken dinner with a side of delicata squash and brussels sprouts.
If you haven’t had delicata squash, it’s a great opportunity to try it. It may become a favorite.
RECIPE: ONE-PAN CHICKEN THIGHS WITH FALL VEGETABLES
You can have this on the table in 35 minutes. If you don’t like brussels sprouts, exchange it for something else.
Ingredients For 2 Servings
1. SEASON the chicken thighs on both sides and set aside.
2. HEAT a large (10-inch) cast iron pan over high heat. When the pan is hot, add the chicken thighs skin side down and cook until the skin starts to turn golden brown, about 6 minutes. Remove the thighs and set aside.
3. ADD a tablespoon of olive oil to the same pan. When the oil is hot, add the garlic, sage and chile flakes. Cook until the garlic starts to color, about 4 minutes. Add the brussels sprouts and squash and cook for about 5 minutes. When the vegetables start to soften…
4. NESTLE the chicken skin-side-down in the vegetables. Turn the heat to medium and cover the pan. Cook until the thighs are cooked through and the vegetables are tender and caramelized, about 25 to 30 minutes.
†A handful is one of those imprecise measures that says: Use how much you want. More or less of the ingredient is not critical to the recipe’s outcome.