After making the roast chicken on Tuesday, I shredded the remaining meat to use in additional meals this week. We've been enjoying chicken tacos for lunch, and Wednesday night I stirred chicken into this delicious dish from epicurious.com. This combo of Brussels sprouts, white beans, and cheese (I used Asiago) is so flavorful and would make a great side dish without the chicken or even a main dish along with some soup for a filling vegetarian meal. This technique of cooking the Brussels sprouts--browning over high heat and then braising in a small amount of liquid--is a simple, flavorful method that I use frequently. It brings out the natural nuttiness without yielding the overly bitter flavor or mushy texture that many people usually associate with Brussels sprouts. I cut back on the oil and left out the butter altogether, and the dish still had plenty of great flavor.
Chicken with Brussels Sprouts and White Beans
2 tablespoons extra-virgin olive oil, divided
1 pound Brussels sprouts, trimmed, cut in half lengthwise
3 garlic cloves, chopped
1/2 cup low-salt chicken broth
1 1/2 cups cooked white beans or 1 15-ounce can white beans, rinsed and drained
1 cup cooked shredded chicken
1/2 cup (about 2 ounces) coarsely grated Asiago or Parmesan cheese
Heat 1 tablespoon oil in heavy large skillet over high heat. When just about to smoke, add Brussels sprouts (work in batches if necessary to avoid overcrowding the pan). Cook until brown, stirring occasionally, about 5 minutes. Transfer to large bowl.
Add remaining 1 tablespoon oil to skillet. Add garlic; sauté until fragrant, stirring constantly, about 30 seconds. Add broth and Brussels sprouts. Cook until Brussels sprouts are crisp-tender, stirring frequently, about 3 minutes. Add beans and chicken; stir until heated through and broth is reduced to glaze, about 2 minutes. Season with salt and pepper. Stir in cheese.
Makes 4 servings.