Maple-Brined Chicken with Sautéed Brussels Sprouts

  • KellyDiff Posted: 01/10/12
    Worthy of a Special Occasion
    Philadelphia, PA

    Good (not fantastic); pretty easy - I brined it overnight (instructions said 2 hours) and it was a little on the salty side. Also, disappointed that nutrition info wasn't included with the recipe (only calories and sodium).

  • debsnewhome Posted: 02/24/12
    Worthy of a Special Occasion

    Great recipe...though I do agree, slightly salty. Simple enough...modify it. Cut the salt in the brine from 2 to 1 tbs. Don't add the salt before cooking, fresh ground pepper on one side only. Pan fry in a cast-iron skillet over med-high flame with your favorite chili oil, make sure the pan is hot! Cook a couple of pieces at a time to avoid steaming; 3 minutes on one side and 1 on the other, place in a warm pan, cover it with aluminum foil...let it self-cook for a couple of minutes. VOILA...delicious juicy and carmelized chicken! And wow, the brussel sprouts were fantastic...perfectly charred :)

  • Kuenzi123 Posted: 10/19/12
    Worthy of a Special Occasion

    This is delicious and so easy. The chicken is really tender and flavorful. The only thing I changed was not salting the chicken after it's removed from the brine, due to other reviews saying it's a bit salty. The brussels sprouts were amazing. The only thing I'd do differently is maybe slice them thinly rather than quarter them, as it took quite a bit longer than stated for them to cook thoroughly.

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