National Poultry Day
Chicken and Brussels Sprouts over White-Bean and Rosemary-Basil Puree
Adapted from Food & Wine
1 pound Brussels sprouts, trimmed and cut in half from top to stem
4 tablespoons olive oil
Fresh-ground black pepper
4 boneless, skinless chicken breasts
2 cloves garlic, minced
1 teaspoon dried rosemary, crumbled, or 1 tablespoon chopped fresh rosemary
1 tablespoon fresh basil, chopped
2 (14.5-ounce) cans white beans, drained and rinsed
1/4 cup water
2 tablespoons chopped flat-leaf parsley
- Heat the oven to 450°. In a medium bowl, toss the Brussels sprouts with 1 tablespoon of the oil, 1/4 teaspoon of salt, and 1/4 of teaspoon pepper. Set aside.
- Line a large baking sheet with aluminum foil. Place the chicken breasts on the baking shet and toss with 1 tablespoon of oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Roast for 25 minutes. Add the Brussels sprouts and continue cooking until the chicken and sprouts are done, about 12 minutes longer. Transfer them to plate and leave to rest in a warm spot for about 5 minutes.
- Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons oil, the garlic, the rosemary, and the basil over low heat, stirring, for 3 minutes. Raise the heat to moderate and add the beans, the water, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook, mashing the beans to a coarse puree, until hot, about 5 minutes. Stir in the parsley.
- Spoon the white-bean puree onto plates and top with the chicken, and the Brussels sprouts.