Make Chicken the Centerpiece
Center your home-cooked meal around a hearty dish such as Pan Roasted Maple Dijon Chicken with Butternut Squash and Brussels Sprouts to ensure that none of your guests leave the table hungry . To find more main dish ideas for entertaining , visit eatchicken . com .
Pan Roasted Maple Dijon Chicken with Butternut
Squash and Brussels Sprouts Servings : 4 1 tablespoon olive oil 4 chicken thighs 4 chicken drumsticks 3 / 4 teaspoon kosher salt 1 / 2 teaspoon freshly ground pepper 1 tablespoon unsalted butter 16 Brussels sprouts ( about 8 ounces ), bottom trimmed , outer leaves removed and halved 2 cups diced ( 1 / 2 inch ) butternut squash 1 1 / 2 cups chicken stock 2 tablespoons maple syrup 2 teaspoons Dijon mustard In saute pan large enough to hold chicken in single layer , heat olive oil over medium-high heat . Season chicken with salt and pepper . Add chicken to pan , skin side down , and saute about 4-5 minutes per side , or until chicken is browned . Remove chicken from pan and reserve . In same pan , add butter . Allow butter to melt over medium heat . Add sprouts and squash to pan and saute , tossing occasionally , until outsides are golden brown , about 3-4 minutes . Remove from pan and hold separately from chicken .
Turn heat to high and add stock , syrup and mustard . Stir and bring to boil , stirring to scrape up brown bits on bottom of pan . Add chicken back to pan , cover and reduce heat to mediumlow . Cook over medium-low heat 20-25 minutes , or until chicken registers 170 F with instant read thermometer .
Add vegetables back to pan , cover again and cook another 8-10 minutes until vegetables are tender . Move chicken and vegetables to serving platter , placing vegetables around chicken . Turn heat to high and boil sauce until it is reduced and slightly thickened , about 2-3 minutes . Spoon sauce over chicken and serve .
Better with Berries
When dinner settles , end your gathering on a high note with Mixed Berry Shortcakes . These palatepleasing pastries combine sweet strawberries and blue berries , fluffy biscuits and a dollop of ice cream . For more delicious dessert ideas , visit nestleusa . com / nestle-kitchens . Mixed Berry Shortcakes Recipe courtesy of Nestlé 2 pounds fresh strawberries , sliced ( about 6 cups total ) 2 containers ( 6 ounces each ) fresh blueberries ( about 2 1 / 2 cups total ) 7 tablespoons granulated sugar , divided nonstick cooking spray 2 cups all-purpose flour 1 tablespoon baking powder 1 / 2 teaspoon salt 1 / 4 cup cold unsalted butter , cut into pieces 2 / 3 cup lowfat milk 1 / 4 cup lowfat Greek yogurt or sour cream sparkling sugar ( optional ) 3 cups light Vanilla Dreyer ’ s or Edy ’ s Slow
Churned Light Ice Cream
In large bowl , combine strawberries , blueberries and 3 tablespoons granulated sugar ; stir gently . Let stand , stirring occasionally , for 30 minutes .
Heat oven to 425 F . Spray baking sheet with nonstick cooking spray . In large bowl , whisk flour , remaining granu lated sugar , baking powder and salt ; cut in butter with pastry blender or two knives until mixture resembles coarse crumbs . Add milk and yogurt ; stir just until moist dough forms .
Turn dough onto floured work surface . With floured hands , knead 6-8 times until dough is smooth . With rolling pin , roll dough into 9-by-6- inch rectangle , or about 1 / 2-inch thick . Cut into six 2 1 / 2-inch circles . Transfer to prepared baking sheet . Sprinkle with sparkling sugar . Bake 10-12 minutes , or just until golden . Trans fer biscuits to individual plates ; split open . Top each with about 1 cup berry mixture and 1 / 2 cup vanilla ice cream .
West Virginia Farm Bureau News 31