Easy Family Recipes: Maple Dijon Chicken

Maple Dijon ChickenA bit of sweet and savory will amp up any chicken dish, and this maple-dijon pan roasted chicken is the perfect example. In this recipe, we'll add in some butternut squash (sweet and a perennial favorite with kids) and some Brussels sprouts for the grown-ups to make a tasty fall-flavored dinner, all in one pan. You can find peeled, chopped butternut squash in the produce section of your grocery store--a nice shortcut for a weeknight dinner. Add a quick side dish of rice or buttered pasta and you've got a complete meal. Enjoy!

 

Pan Roasted Maple Dijon Chicken with Butternut Squash and Brussels Sprouts

Servings: 4

  • 1 tablespoon olive oil
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 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
  • 1 1/2 cups low sodium chicken stock
  • 2 tablespoons maple syrup
  • 2 teaspoons Dijon mustard

In saute pan large enough to hold chicken in single layer, heat olive oil over medium-high heat. Season chicken with salt and pepper. Add chicken to pan, skin side down, and saute about 4-5 minutes per side, or until chicken is browned.

Remove chicken from pan and reserve. In same pan, add butter. Allow butter to melt over medium heat. Add sprouts and squash to pan and saute, tossing occasionally, until outsides are golden brown, about 3-4 minutes. Remove from pan and hold separately from chicken.

Turn heat to high and add stock, syrup and mustard. Stir and bring to boil, stirring to scrape up brown bits on bottom of pan. Add chicken back to pan, cover and reduce heat to medium-low. Cook over medium-low heat 15-20 minutes, or until chicken registers 165 F with instant read thermometer.

Add vegetables back to pan, cover again and cook another 8-10 minutes until vegetables are tender. Move chicken and vegetables to serving platter, placing vegetables around chicken. Turn heat to high and boil sauce until it is reduced and slightly thickened, about 2-3 minutes.

Spoon sauce over chicken and serve.

 

Recipe courtesy of the Wisconsin Potato and Vegetable Growers Association

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