Simplicity Saves the Day

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Some nights you just need a simple meal that hits the spot. I have been on a bone-in chicken thigh kick for the past few weeks. Between the flavor and the great price (99 cents a pound), I can’t stop buying and researching different dishes featuring my favorite poultry piece. I could spend hours looking up creative new ways to spice up this chicken, and that’s exactly how I stumbled upon this week’s recipe when I was in need of a simple dish for the week.

As much as I love being in the kitchen, sometimes I just need a recipe that is quick and can be made in under 45 minutes. Ideally, I would like said recipe to also involve the least amount of dishes and tools. One pot meals are my favorite meals when I’m either in a pinch for time or too lazy to spend an exorbitant amount of time in the kitchen. This Chicken and Sausage in One Skillet really came to my rescue a couple weeks ago. The sauce used to marinate the chicken had such a robust flavor, and the addition of brussel sprouts (a new “adult” favorite of mine) and shallots (a food I had never really encountered in my kitchen) made this the ideal complete dish for an easy night of cooking! It never occurred to me to add sweet Italian sausage to my delectable chicken thighs and I have to say I didn’t hate the added protein one bit! My biggest concern making this dish was the shallots. Truth be told, I had to google what a shallot was. That’s right, I googled it-no shame in my game! These tiny onions actually pack a pretty great punch in this dish and in the future I won’t shy away from a recipe with shallots in them!

I’m on the quest for the best chicken thigh dish! This chicken and sausage skillet is definitely one of my top picks so far. It was simple and brought some new flavors to the table- exactly what I was looking for on a busy night!

One Skillet Chicken with Sausage with Brussel Sprouts and Shallots

What You Need:

1 lb. Brussel Sprouts
4 Large Shallots, Peeled and Quartered
2 Lemon Sliced, Seeds Removed
8 tbsp. Olive oil
8 Garlic Cloves, minced
6 Tbsp. Dijon Mustard
4 Tbsp. Honey
4 Tbsp. Worcestershire Sauce
6 Sprigs Rosemary, Chopped
8 Bone-In Chicken Thighs
1 lb. Sweet Italian Sausages Cut into Pieces
Kosher Salt and Black Pepper

Instructions:
Click here to Cook With Me!

Preheat oven to 450 Degrees.
Combine chopped brussel sprouts, shallots, and lemon with 4 tbsp. of oil in a large cast iron or baking dish.
Rinse and trim any fat off chicken thighs, set aside.
Chop sausage into bite-size pieces.
In a small bowl combine garlic, mustard, honey, Worcestershire Sauce, rosemary and remaining oil. Season with salt and pepper. Stir to make a paste.
Rub paste over chicken and place brussel sprouts, lemon, and shallots on the bottom. Place chicken and sausages on top.
Place in oven and roast until the brussel sprouts are browned and the chicken is cooked throughout. Cook for about 25-30 minutes.
Remove from the oven.
Serve and enjoy!

Cook With Me:

Preheat oven to 450 Degrees.
Combine chopped brussel sprouts, shallots, and lemon with 4 tbsp. of oil in a large cast iron or baking dish.
Rinse and trim any fat off chicken thighs, set aside.
Chop sausage into bite-size pieces.
In a small bowl combine garlic, mustard, honey, Worcestershire Sauce, rosemary and remaining oil. Season with salt and pepper. Stir to make a paste.
Rub paste over chicken and place brussel sprouts, lemon and shallots on the bottom. Place chicken and sausages on top.
Place in oven and roast until the brussel sprouts are browned and the chicken is cooked throughout. Cook for about 25-30 minutes.
Remove from the oven.
Serve and enjoy!