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Steamed Brussels sprouts with roast chicken

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Ingredients for 4 servings:

  • 800 g Brussels sprouts
  • 2 chicken thighs, fried
  • 4 sprigs of rosemary
  • n. B. Salt and pepper, white, ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Trim the Brussels sprouts and cut a cross into the stem. Remove all bones from the chicken thighs and cut the meat into small cubes. Season the Brussels sprouts with salt and pepper and toss with the chicken. Place the mixture into the sieve insert of a steamer and scatter the rosemary over the top. Bring the water in the steamer to a boil and then insert the sieve. Steam for approximately 20 minutes. Arrange on warmed plates, garnish with the rosemary, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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