Roasted Chicken and Brussels Sprouts with Pumpkin Polenta

Fall has officially arrived in Durham! We had a brief glimpse of her a few weeks ago and then it got hot and humid all over again. Now, don't get me wrong, I love hot weather. Love love love. I am definitely a summer, bathing-suit, short-wearing, water-playing kind of girl. But one of the main reasons I love the weather in NC is the change in seasons. By the end of the summer, I am ready for fall. The crisp air, the crunchy leaves and the delicious, comforting food. When I started craving all things pumpkin, I knew that I was ready for the new season. This dinner came about by trying to figure out what to do with the random items I'd purchased at the store and the desire to satisfy my fall, comfort food cravings. And it definitely did the trick. The flavors meld together to taste a lot like a Thanksgiving meal but without the hours of work.

I recommend getting a jar of Herbes de Provence for your spice rack. One little jar includes a rich, aromatic blend of herbs, including thyme, basil and lavender. A good sprinkling of the blend can lend a ton of flavor to a dish without needing to buy a lot of individual herbs and spices. I also recommend keeping some canned pumpkin on hand this time of year. Make sure it is plain canned pumpkin, not pumpkin pie filling as that's a whole different animal. You can easily stir some canned pumpkin into risotto, quinoa, or polenta to make a simple side into something perfect for the season.

Roasted Chicken and Brussels Sprouts

• 1 tbsp olive oil
• 1 package boneless skinless chicken thighs, about 1 - 1.3 lbs
• 1 bunch Brussels sprouts
• 2 cloves garlic, minced
• 2 tsp herbes de Provence
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1/2 cup chicken stock

Preheat the oven to 400 degrees.
In a large, oven proof dish (I use my dutch oven), heat the oil over medium to medium-high heat.
Season the top side of the chicken thighs with salt and pepper.
When the pan is very hot - the oil should shimmer and move easily around the pan - add the chicken, seasoned side down.
Let the chicken cook without moving them for about 8-10 minutes. This will give them that nice golden color and the meat will tear if you try to move them before they're ready.
Season the underside of the thighs and then remove them from the pan to standby.
While the chicken is browning, wash the Brussels sprouts and trim off the ends. I usually cut them in half unless they are very small or even into quarters if they're very large.
After removing the chicken, turn the heat down a bit and add the sprouts and garlic to the pan.
Season with a bit more salt and pepper and add the Herbes de Provence.
Saute for a couple of minutes and then add the chicken stock.
Stir to get all of the browned bits off the bottom of the pan.
Add the chicken back into the pan, brown side up.
Place the pan into the oven and roast for about 20 minutes, until the Brussels sprouts are tender and the chicken is cooked through.
Serve over pumpkin polenta.

Pumpkin Polenta

• 3 cups of liquid (milk, stock, water or a combination)
• 1/4 tsp salt, plus more to taste
• 1 cup polenta
• 1 cup canned pumpkin
• 1 tbsp butter
• 2-3 tbsp Parmesan cheese

Bring the liquid to a low boil in a medium saucepan over high heat. Be careful if you're using milk as it will quickly boil over and make a big mess. I usually remove the lid when it starts to simmer.
Turn the heat down to low.
Slowly pour in the polenta and stir to combine, breaking up any lumps. Season with a pinch of salt.
Once the polenta is combined, stir in the pumpkin. I use a metal whisk to break up any lumps and make a creamy polenta.
Continue stirring until the polenta thickens and starts to pull away from the sides of the pan.
Remove from the heat, add butter and Parmesan cheese.
Stir to combine, and let sit, covered for a minute or so.

For a printable recipe click here

A Simple Yet Gourmet Meal at Home

Preparing a special meal for a loved one or guests shouldn't keep you from actually spending time with those people. We often tend to equate elegant meals with hours of work in the kitchen, often at the expense of enjoying the food and company ourselves. I made this dinner for Valentine's Day but any special occasion would be appropriate and it can easily be made for two, four or six people. It's not only elegant enough to serve for a special dinner but it allows you to enjoy a glass of wine with the appetizer and spend only a few minutes to finish the cooking before the meal is ready to serve.

For the appetizer, heat a mix of olives in a small saute pan with a few drops of olive oil, the zest of one lemon, a few sprigs of thyme and a pinch of red pepper flakes. Warming the olives adds a special touch to this simple appetizer. Serve them immediately with a good cheese and crisp crackers. I chose one of my favorite cheeses, Pecorino Romano, a hard and salty Italian cheese. To compliment these salty flavors, pair them with a crisp rose, such as Tavel from the Rhone Valley of France. This dark colored rose is dry enough to drink throughout the meal, with enough fruit to balance the saltiness of the olives and cheese. Roses also pair well with tuna, which is a strong enough fish to hold up to both whites and reds.


While your enjoying this simple spread, preheat your oven to 450F for the asparagus. When the oven is preheated, trim the ends and toss in olive oil and salt and pepper. Spread them in one layer onto a baking sheet and roast for about 15 minutes. Roasting gives them a deep, nutty flavor with slightly crispy edges.

As the asparagus are roasting, heat a grill pan or a large saute pan over medium heat. Coat with a thin layer of olive oil. Season both sides of the tuna steaks (about 6-8 oz per person) with salt and pepper. I like my tuna just barely seared with the middle still raw. For this, you need to only cook each side for about a minute, depending on the thickness of the tuna. If you wanted it cooked through more, leave it on each side for a few minutes. Good sushi-grade tuna is usually available at most grocery stores or Whole Foods markets. It's pricier than some fish but definitely worth it for the quality. I squeezed a bit of lemon juice over each piece when it was done cooking and that's all it needs.

On the stove, next to the tuna, bring 3 cups of chicken stock to a simmer. Slowly pour in one cup of polenta, stirring constantly until it's thick and creamy. This takes less than a minute. After incorporating the polenta into the stock, stir in 1/4 cup parmesan cheese and black pepper to taste.

By now, the asparagus should be done and everything should be plated and served immediately. Not only will this meal impress your guests, but you will have only spent about 15 minutes in the kitchen. This way you can make a great dinner and actually get to enjoy it too! So pour another glass of rose, toast your special occasion (or just each other), and dig in!