Pan Roasted Honey Dijon Chicken with Butternut Squash and Brussels Sprouts is one of the many meal inspirations you will find at ChickenRoost.com, a National Chicken Council website. The original recipe called from maple syrup. I substituted Florida honey with great results.
Pan Roasted Honey Dijon Chicken with Butternut Squash and Brussels Sprouts
Yield: 4 servings
4 chicken thighs
4 chicken drumsticks
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
16 brussels sprouts (about 8 ounces), bottom trimmed, outer leaves removed, and halved
2 cups diced (1/2 inch) butternut squash
2 tablespoons local orange blossom honey
2 teaspoons Dijon mustard
1 1/2 cups chicken stock
1. In a saute pan large enough to hold the chicken in a single layer, heat the olive oil over medium high heat. Season the chicken pieces with salt and pepper. Add chicken to pan, skin side down and saute for about 4-5 minutes per side or until chicken is browned.
2. Remove chicken from pan and reserve. In same pan, add butter. Allow the butter to melt over medium heat. Add squash and sprouts to pan and sauté, tossing occasionally, until the outsides are golden brown, about 3-4 minutes. Remove from pan and hold separately from chicken.
3. Turn heat to high and add stock, honey and mustard. Stir and bring to a boil, stirring to scrape up the brown bits on the bottom of the pan. Add chicken back to the pan, cover, and reduce heat to medium low. Cook over medium low heat for 20-25 minutes or until chicken registers 170F with an instant read thermometer.
4. Add vegetables back to pan, cover again, and cook for another 8-10 minutes until the vegetables are tender. Remove chicken and vegetables to a serving platter, placing vegetables around chicken.
5. Turn heat to high and boil sauce until it is reduced and slightly thickened, about 2-3 minutes. Spoon sauce over chicken and serve.
SOURCE: Adapted from the National Chicken Council and ChickenRoost.com