Ingredients
- For the chicken:
- 4 chicken legs with thighs attached
- 1 tbsp butter
- 1 tbsp olive oil
- salt, pepper, thyme
- 3 shallots, minced
- 1 lemon
- 2 cups low-sodium chicken broth, divided
- 1/2 cup white wine
- 2 tbsp arrowroot powder or corn starch
- For the brussels:
- 1 1/2 lbs brussels sprouts ends trimmed
- olive oil
- salt
- For the gnocchi:
- 1 package shelf-stable packaged gnocchi (I used whole-wheat from Trader Joe’s)
- olive oil
- salt
Directions
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eheat the oven to 400.
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Pat the chicken dry and season with salt, pepper, and a little dried (or fresh) thyme on both sides.
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Heat a roasting pan over medium-high heat on the stove. Add the tbsp of oil and butter to the roasting pan and then add the chicken. Let cook for a few minutes on each side until browned. Sprinkle the shallots into the roasting pan, squeeze the chicken with the juice of the lemon, and add the 1 cup of the chicken broth to the pan. Transfer the whole thing to the oven and let cook for about 35 minutes.
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While the chicken’s browning, toss the brussels with olive oil and salt and put on a small baking sheet. Add that to the oven as well. These will take about 35-40 minutes as well (toss half way through).
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After 35 minutes (or when the chicken reaches 165 degrees), remove the chicken to a plate and cover with foil. Heat the roasting pan over medium heat on the stove. Add the white wine and stir with a wooden spoon. Mix the remaining cup of chicken broth with the arrowroot (or cornstarch) in a separate bowl and add to the roasting pan. Cook until the gravy has thickened.
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Meanwhile, heat a couple of tbsp of olive oil in a saute pan and let the gnocchi brown in them on both sides.
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Spoon the gravy over top of the chicken and serve along side the gnocchi and brussels.