- 0:20 Prep
- 0:35 Cook
- 4 Servings
- Capable cooks
“Autumn delivers an abundance of earthy vegetables, with Brussels sprouts being one of my favourites. I cook this dish time and time again, converting people with a childhood grudge against the little green vegie.” – Georgia Barnes
Ingredients
- 2 teaspoons extra virgin olive oil, plus extra to drizzle
- 35g butter
- 1.6kg whole chicken, cut into 10 pieces
- 16 baby carrots, washed, trimmed
- 1 bunch fresh thyme leaves
- 125ml (1/2 cup) dry white wine
- 60ml (1/4 cup) honey
- 200g Brussels sprouts, halved
Method
- Step 1Preheat oven to 180C/160C fan forced. Heat the oil and half of the butter in a large frying pan over high heat. Cook the chicken, in 2 batches, skin side down, for 4 minutes or until golden. Transfer chicken, skin-side up, to a roasting pan. Season well. Arrange carrots around chicken. Drizzle with oil. Scatter with half the thyme. Bake for 20-25 minutes or until chicken is cooked through and carrots are tender.
- Step 2Meanwhile, cook the sprouts in a large saucepan of salted boiling water for 2 minutes or until just tender. Drain.
- Step 3Heat the frying pan over medium heat. Add the wine. Stir in the honey and remaining thyme. Bring to the boil. Simmer for 5 minutes or until reduced by half. Stir in the sprouts. Season.
- Step 4Arrange the carrots and Brussels sprouts on plates. Top with chicken. Spoon over sauce and season.
Related Video
- Author: Georgia Barnes
- Image credit: Al Richardson
- Publication: Taste Magazine
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