Serves
4
INGREDIENTS
- 1 tbsp canola oil
- 500 g (approx 6 pieces) skinless boneless chicken thighs
- 1 onion cut into half moons
- 6 cloves garlic diced
- 3/4 cup no salt added chicken broth
- 2 tsp dried thyme leaves
- 1 tsp freshly cracked black pepper
- 1/2 cup cranberry sauce
- 1 sweet potato rinsed, cut in ½, sliced in ¼ -inch slices
- 2 apples rinsed, cored and sliced into ½ -inch slices
- 1lb Brussels sprouts trimmed, cut in half
METHOD
- Preheat oven to 375°F. Heat a large 12 or 14–inch oven safe skillet over medium-high heat. When the pan is hot, add oil and chicken, brown well. Remove from the pan and place on a clean plate.
- Reduce heat to medium, add onions and garlic to the skillet and sauté until the onions are turning a golden brown, approximately 3-6 minutes.
- Reduce heat to low, pour in chicken broth, using a flat edged wooden spoon or spatula, scrape up any bits that have browned in the pan. Add chicken back into the skillet. Sprinkle with thyme leaves and paper. Dot with cranberry sauce.
- Add sweet potatoes, apples, and Brussels sprouts, evenly distributing them through out the dish. Pop into the oven for 35 minutes, remove, gently stir to coat the vegetables with the liquid, return to oven and roast for 10-20 more minutes or until the chicken is cooked through and the Brussels sprouts are cooked. Remove from oven, gently stir and serve.