Make Poulet aux Petits Pois et Choux de Bruxelles

Poulet aux Petits Pois et Choux de Bruxelles

Ingredients:

- 4 chicken breasts
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup petit pois
- 1 cup Brussels sprouts, trimmed and halved
- 1/2 cup white wine
- 1/2 cup chicken stock
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.

2. Heat the olive oil in a large oven-safe skillet over medium-high heat.

3. Season the chicken breasts with salt and pepper and add to the skillet. Cook for 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.

4. Add the onion and garlic to the skillet and cook for 3-4 minutes, or until softened.

5. Add the petit pois and Brussels sprouts and cook for an additional 3-4 minutes.

6. Add the white wine and chicken stock and bring to a simmer.

7. Return the chicken to the skillet and sprinkle with the thyme leaves.

8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

9. Serve the chicken and vegetables with the pan sauce. Enjoy!