Let's start preparing our Brussels sprouts with chicken by marinating and seasoning the chicken.
Rinse everything inside thoroughly, pluck out any remaining feathers, if any, and evenly sprinkle everything with salt, pepper and pre-chopped garlic. Don't forget to do the same manipulations inside. I also lightly sprinkle everything with dry red paprika. By and large, you can marinate the way you are used to and like.
Leave the chicken to marinate for at least an hour, just in the kitchen, not in the refrigerator; in the warmth (if not for long), all processes go faster. It is better if you put the chicken in the refrigerator overnight.
Place the marinated chicken in a baking dish (I lined it with paper, but this is not necessary).
I have a homemade, rather large apple. The variety is traditionally hard, sweet and sour. I didn’t remove the skin, I just cut out the core and cut it into slices. Would you like 2 apples? Please. It's beautiful there.
Wash the cabbage, slightly cut off the top and remove damaged leaves, if any.
We peel the onion and cut it into feathers (or half rings).
Add a spoonful of honey, balsamico, a little salt, pepper and olive oil to a bowl. Mix.
Stuffing. If you want all the vegetables and fruits to fit, then you need to select the breast bone, as I did in the recipe. But! You don't have to worry so much. As much as you fit in, that's enough. Clip off the skin with a toothpick, and simply place the remaining filling next to it - the chicken will release juice, and the whole thing will be saturated with its flavors.
Place the chicken in a 180" oven for about one hour. My oven was preheated and this time was completely enough.
I really like the combination of Brussels sprouts and apple, and you don’t feel any bitterness from the cabbage. I don’t boil or scald it in advance, I don’t soak it or anything else, I just mix it, stuff it and it’s done.
It’s very simple, and you don’t have to think about a vegetable side dish - Brussels sprouts with chicken and apple have everything in place!
Well, traditionally - bon appetit!
From Brussels sprouts and chicken, you can prepare a very satisfying and tasty dish that will decorate any table. We suggest you fry chicken fillet along with Brussels sprouts with the addition of soy sauce, which will give this dish a spicy taste and aroma. This dish not only has a wonderful combination of flavors - the specific taste of cabbage, slightly bitter, favorably set off by soy sauce and slightly diluted with the unobtrusive taste of chicken breasts, but the play of colors is also impressive - bright green with a spicy crust created by soy sauce, and delicate creamy chicken breast.
Brussels sprouts with chicken recipe
Ingredients:
To prepare Roasted Brussels Sprouts:
1 Wash the chicken fillet and cut into cubes approximately 1.5 by 1.5 cm. Defrost the cabbage, rinse and dry if necessary.
2 Heat vegetable oil, add chicken, Brussels sprouts and soy sauce. First, fry for 2 minutes over high heat, stirring constantly. Then reduce the heat, cover and simmer for another 3-5 minutes.
3 In principle, the salt from soy sauce is enough, but the dish can be additionally salted at the end of cooking.
1 Serve on its own or as an accompaniment to fried potatoes or rice.
Brussels sprouts have a very delicate taste and delicate aroma. It makes delicious and open-faced snack pies; it is added to salads and vegetable casseroles. Brussels sprouts can also be stewed with a variety of foods. In this article we will tell you in detail how to stew Brussels sprouts in different ways.
Any cabbage contains a lot of sulfur, iodine and chlorine. These microelements are very useful for the body, but when cooked they emit a specific odor. Because of this, some people categorically do not like the smell of boiled or stewed cabbage and simply do not eat it. A little trick will help solve this problem, and your family will love cabbage.
Before stewing Brussels sprouts, you need to boil them a little and add a slice of lemon to the cooking water.
Recipes
Brussels sprouts stewed in sour cream
- Boil 500 g cabbage. Cooking time - 5 minutes.
- Cut the cabbage into halves or quarters and fry in vegetable oil (2-3 tbsp) along with two white leeks. Cut the onion into thin slices.
- Pour 200 ml of sour cream into the cabbage and onions and bring the dish to a boil.
- Add salt and pepper to taste and simmer until the cabbage is soft.
The dish can be slightly improved: sprinkle it with grated cheese (100 g) and place in the oven for 5 minutes.
Brussels sprouts stewed with vegetables
You will get a real dietary dish if you stew cabbage with vegetables.
- 3 pcs. carrots, 2 parsley roots and 2 pcs. Cut the onions into cubes and fry in olive oil (2-3 tbsp).
- Add 300 g of pre-boiled vegetables to the fried vegetables and pour in 0.5 cups of hot water.
- Simmer everything together for 5 minutes, and then add salt and pepper.
- Peel 2 large fleshy tomatoes from skin and seeds and cut the pulp into cubes.
- Place the tomatoes in a saucepan with the vegetables and simmer the dish for another 5 minutes.
- At the end of cooking, taste the stew again for salt and pepper and if there is not enough, add more.
Cabbage stewed with vegetables can be served as a separate dish or as a side dish for boiled chicken breast.
Brussels sprouts stewed with chicken
Another dish can be prepared from chicken and cabbage - they need to be stewed together.
- Cut half the chicken carcass into portions, pour vegetable oil over them and bake in the oven until golden brown.
- Place the chicken in a casserole dish and add raw diced carrots and celery root to it.
- Pour chicken or vegetable broth over the chicken and vegetables and simmer in the oven for 10 minutes.
- Place 200 g of boiled Brussels sprouts and 1 diced and fried onion in the casserole dish.
- In a separate frying pan, melt 25 g of butter and fry 1.5 tbsp. l. flour.
- Pour 1 cup of chicken stew juice into the flour and heat this sauce well.
- Pour the sauce into the casserole dish and salt the dish to taste.
- Simmer for another 15-20 minutes until the meat begins to fall off the bones and the vegetables are very soft.
It is better to buy homemade chicken for stewing - it is much more aromatic and its meat has a more pronounced taste.
Brussels sprouts stewed with pork
Another very tasty dish with cabbage and pork. It can be considered dietary if you take a completely lean piece of pork. To prepare you will need:
- meat - 300 g;
- cabbage - 400 g;
- rice - 200 g;
- onions - 2 pcs.;
- tomato paste - 1 tbsp. l.;
- vegetable oil - 4 tbsp. l.;
- hot water - 500 ml;
- salt and favorite spices.
It is better to cook the dish in ceramic pots and serve it in portions. So:
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Brussels sprouts with chicken will serve as a quick lunch, and complemented with vegetables and baked apples, it will be suitable for Sunday lunch. Brussels sprouts with chicken are tasty and healthy.
Brussels sprouts can be confusing for the novice cook. Not everyone likes the taste of Brussels sprouts and not everyone knows how to cook them. Fresh Brussels sprouts are difficult to find in winter, but frozen ones are quite suitable for our recipes.
Brussels sprouts with chicken in mustard sauce
Ingredients
- 2 (4) chicken breasts
- Vegetable oil 2 tbsp.
- Butter 1 tbsp.
- Salt, black pepper to taste
- Brussels sprouts 350 gr. (pack frozen)
For the mustard sauce
- Finely chopped parsley 1 tbsp. l.
- Chicken broth 150 gr. (can be from a cube)
- White wine 50 ml.
- Preferably grainy mustard 2 tbsp.
- Salt, pepper to taste
Prepare the breast, salt, pepper, and add chicken spices. Fry the breast in a frying pan for 5-10 minutes. You can put the fried chicken breast in the oven in the same pan. Bake until golden brown.
Remove the chicken from the oven and transfer to a separate bowl. Add chicken broth and wine to the pan where the chicken was baked and bring to a boil. Add mustard, parsley. Boil, stirring over medium heat until thickened.
Separately cook the Brussels sprouts. In a large frying pan, melt 1 tbsp. spoon of butter, add 1 tbsp. vegetable oil. Fry the Brussels sprout halves until tender. Lightly salt, add a little mustard sauce to the cabbage and stir. Fry a little more.
Serve Brussels sprouts with chicken and sauce. Deliciously cooked Brussels sprouts with mustard sauce are suitable not only for chicken, but also for any meat dishes and fish.
