Ingredients
- ½ organic chicken
- 2 tablespoons sunflower oil or any neutral oil
- 1 pinch salt
- 1 pinch black pepper
- 1 cup Brussels sprouts
- ½ cup chicken stock
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon golden raisins
- 1 tablespoon butter
- 1 sprig each rosemary, thyme and parsley, chopped
- Salt and pepper, to taste
- Lemon juice to taste
Preparation
Preheat oven to 375°F.
Season the chicken with oil, salt and pepper.
Cut the Brussels sprouts in half and blanch them in boiling water for 40 seconds to 1 minute. Transfer the sprouts to a bowl with ice to stop the cooking process.
Heat a large cast-iron pan and add oil. Sear the chicken skin side down. When the skin begins to brown, transfer the pan to the oven for 15 to 18 minutes. Pull pan out of the oven, set chicken aside on a rack or directly onto the serving dish.
Using the same pan, add the Brussels sprouts, cook until golden brown, deglaze with chicken stock and reduced by half. Add the heavy cream and reduce by half. Turn off the heat and gently stir in mustard, golden raisins, butter and all chopped fresh herbs. Season with salt, pepper and lemon juice.
Serve immediately.
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