garlicky chicken thighs with brussels and green beans….

This recipe happened because I wanted to make one thing, and I was missing a few ingredients. That seems to be the case with me a lot. I set out to make one thing and end up with another. I think that’s why I love to cook so much. If you’re not afraid to just go for it, you can be super creative, and things can turn out super yummy!

This was one of those recipes. I started making one thing and what I ended up with was more spectacular than I could have ever hoped for. Seriously, this was one of the best things I’ve ever made! It is melt-in-your-mouth-slap-your-own-face delicious!!! I really hope you love it as much as we did!

Recipe….

2 lbs. boneless, skinless chicken thighs, rinsed and patted dry

1 head of garlic, finely chopped (Yes, I know this sounds like a lot of garlic, but just trust me!)

12 oz. Brussels sprouts, trimmed and quartered

12 oz. whole green beans, fresh or frozen

1/2 cup white wine or chicken stock

1 stick butter

salt and pepper, to taste

olive oil spray

Preheat oven to 425*.

Heat an ovenproof skillet over medium heat. Once heated spray with olive oil spray. Season thighs with salt and pepper. Cook thighs, in batches so as to not crowd the pan, with what would have been the skin side down until brown and crispy. Turn and cook 2-3 more. Remove to a plate and finish remaining batch(es). Don’t worry if they aren’t cooked through. They will finish in the oven.

While the chicken is browning, melt the butter in a small saucepan. Once melted, stir in garlic. Keep warm over low heat.

Once all chicken is browned and removed from the pan, pour in wine or stock to deglaze the pan, scraping any bits from the bottom. Once the bits have turned loose, add beans and Brussels and toss in liquid. Place the thighs on top in a single layer, and pour garlic butter over the top.

Bake at 425* for 15-20 minutes. Turn on the broiler and broil for 5 minutes or until the garlic is golden brown.

Serve over steamed rice.