Crispy Garlic Butter Chicken and Brussels

Yes, this meal turned out as amazing as it sounds and looks! For those who get easily intimidated by cooking, this is an extremely SIMPLE one pot meal! The only prep you need to do is cut your brussels sprouts in half and mince the garlic cloves (or just buy pre-minced garlic and you're set). For those who are wondering what ghee is, it's just clarified butter, which means it is butter with all the milk solids removed (so it's free of lactose and casein protein). This creates a higher smoke point and also gives it a nutty, more rich and intense flavor. It's not hard to make by yourself, but you can purchase it at the store as well. I mention all of this because if you haven't tried ghee yet, I definitely recommend using it in this recipe if you can! A little bit of ghee, salt, and pepper truly went a long way into making a delicious tasting meal. This is a recipe you want to save to cook up on a night when you don't have much energy or time to make a meal. I will for sure be making this one frequently! 

Crispy Garlic Butter Chicken and Brussels
Ingredients:

• 8 chicken thighs – skin on or off, your choice!
• 1 lb. brussels sprouts, cut in half
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 3/4 cup chicken stock
• 2 teaspoons ghee
• 3 garlic cloves, very finely minced

Directions:

1. Add the chicken to a non-stick frying pan over medium-high heat skin side up. (If using skinless thighs, add a teaspoon of oil.) Sprinkle half the salt and pepper over the chicken and let it cook for 5 minutes, or until it has browned on the bottom. Flip the chicken over and sprinkle on the remaining salt and pepper. Cook until the skin is crispy or the top is brown, about 6-7 minutes. Remove the chicken from the pan.
2. While the chicken is cooking, cut the brussels in half. Add the brussels sprouts to the pan and let them cook until they are brown on one side, about 5 minutes. Push them to the side of the pan and arrange the chicken on the other side of the pan. Pour the chicken stock into the pan (not over the crispy chicken) and let it simmer until the pan is dry and the chicken is fully cooked, about 15 minutes.
3.  Pile the brussels sprouts on one side of the pan and add the butter and garlic. Let the garlic cook for 2 minutes then spoon some garlic butter over the tops of the chicken. Mix the rest of the garlic butter into the brussels sprouts.
4. Serve with lots of extra black pepper.

Original recipe found here