welcome friends welcome back to the
kitchen and uh
stuff in our cupboard or our cupboard
fridge and freezer probably more likely
today i'm going to do a one pan chicken
thigh dish
using chicken thighs that we had in the
freezer and some fresh veg
most of this fresh veg we were able to
get at the grocery store on our last
visit
apparently people aren't buying fresh
vegetables only canned goods which i can
kind of understand
but i got a great deal on brussels
sprouts so i'm going to use them
now into this bowl i'm going to build
sort of uh not really marinade more of a
coating
and i'm going to put in some dried
rosemary
some dried tarragon and some dried
thyme now if you have fresh
use fresh it would be so much better to
have fresh i only have dried and if you
don't have that particular combination
of herbs
don't worry not a big deal you can
substitute a whole bunch of other ones
whatever
kind of flavors you think will go with
what's happening in the rest of this
dish
next in salt and pepper to taste
salt and pepper is always to taste so
put it in now maybe taste a little bit
later and
just before serving add some extra if
you need to
main flavor component in this dish is
some balsamic vinegar
now you don't need to buy
and use the thousand dollar bottle of
balsamic vinegar for this
any sort of supermarket balsamic vinegar
will be just
fine and if you don't have balsamic you
know
a red wine vinegar or white wine vinegar
apple cider vinegar
you want something with flavor and a
bright acidity
those two things coming together are
really what you're looking for i think
an apple cider vinegar would go
really well in this next in is some
olive oil
but that much now you can try to whisk
this to emulsify it a little bit
you probably will have great luck i
never do
you know what i'm not doing too bad
after all okay so
once you've got a nice sauce that's come
together
it's time to put the chicken in and
these are chicken
thighs but you could use any chicken
pieces that you want
now toss them around in the sauce if
you've got half an hour
put a cover over this and stick it in
the fridge and just kind of let them
marinate away for a little while
you could probably do this a couple
hours in advance if you wanted to
just add a little bit of an extra depth
of flavor to the chicken
and i think i've got the time so i'm
going to stick these in the fridge and
come back in a little while and we'll
finish cooking it
okay i've got an ovenproof braiser here
up the temperature i'm going to hit it
with a little bit of oil now you don't
need
oil because there's some in the marinade
but i like to put a little bit in just
so the chicken doesn't stick when you
drop it in the pan
okay so we're just looking to get a
little bit of color on the outside of
the chicken and start building up some
fond in the bottom of the pan
now in here i've still got some marinade
so i'm going to take all of the veg and
i'm going to drop them in
stir it up and coat them because we're
going to fry them next
so today i'm using brussels sprouts
carrots shallots and some cauliflower
because that's what i have so depending
on what you have at home you could put
it in here you just need to look at the
vegetables
and cut them so that they'll cook at
about the same rate
harder vegetables cut them smaller
softer vegetables leave them a little
bit larger
i mean you could use zucchini in here
you could use aubergine
there's so many different things you can
put in and i get it a lot of people
probably don't like brussels sprouts
i'm not a huge fan sometimes myself
depending on how they're cooked
boiled brussels sprouts not a fan the
chicken looks to be picking up some
color yeah so
flip them over and just brown the other
side
i'm going to say that chicken is good so
i'm going to take it out and i'm going
to put it on a plate
now if you look at it and you say to
yourself i think there's too much oil in
the bottom of the pan
you can take some of it out
if you think it's fine toss in the veg
and just saute them off
with the veg you're looking for the same
thing as a chicken you just want to get
a little bit of browning happening
all over before we put it into the oven
i think the veg is looking really good
now i'm going to put the chicken
back on top and then of course
pour in any juice that's on the plate
from the chicken
now the oven is preheated i'm going to
stick this in i'm not going to cover it
and i'm going to let this roast in the
oven until the chicken is cooked through
to a temperature that you're comfortable
with
and at that point the vegetables should
be cooked as well
hello glenn hello friends hey jules so
balsamic glazed roasted chicken and
vegetables
um so let's cut off a little bit of the
chicken
i'm gonna start with the uh
sprouts is that a brussels sprout that
suddenly totally blanked on that i'm
like
what am i eating that's pretty good
tastes like chicken
you know yeah
i mean the skin has a great flavor
because it's got that roasty
that brussels sprouts really nice not
something you often hear people say
but that brussels sprout is really nice
so the chicken is chicken
um the brussels sprouts are good and i
laugh because
i do have a friend who calls them the
little green balls of death that's her
a lot of people don't like them and the
veg is really good so
i think there's a lot of ways to not
like brussels sprouts though
i mean if if boiled or steamed yeah just
straight up boiled
and tossed on a plate they're you know
yeah especially overcooked wow but
that's my own personal preference and
then of course there's someone out there
who loves them
cooked to mush and loves to eat them
straight up and that's okay that's your
personal preference everybody's
different
so i am i really like this i think you
could
flavor it different ways if you don't
have balsamic vinegar again don't worry
about using balsamic use a different
vinegar
there's enough going on in the bottom of
this pan that you could do a really nice
pan sauce and then pour that over some
mashed potatoes or some other starch
whatever you like fantastic okay so you
drink the wine that you cooked it with
cheers jules thanks for stopping by see
you again soon
great
you