Tonight I cooked my very first recipe from the I Love Trader Joe’s Cookbook! I made a few small changes based on what I had available in my kitchen, but the recipe still turned out incredible! I paired the chicken with Brussels sprouts and Cranberry Apple sauce to make the perfect autumn dinner.
Black Pepper Chicken and Squash
dairy-free, peanut-free, tree nut-free, shellfish-oil, fish-free, bean & legume-free
- 1 Tbsp olive oil
- 5 chicken thighs (bone in, skin on)
- 1/2 red onion, thinly sliced
- 2 large garlic cloves, minced
- 1 small butternut squash, peeled and cubed
- 1 cup dry white wine
- 1 vegetable bouillon cube (or 1 tube Trader Joe’s chicken Savory Broth concentrate)
- 1/3 cup Trader Joe’s Black Pepper Sauce
Preheat oven to 400*F. Heat olive oil in a medium skillet. Place chicken thighs in the pan, skin side down and brown for 7 minutes. Turn chicken over and cook for another 3-4 minutes on the other side. Place chicken in a baking dish and set aside. Pour off all but 1 Tbsp of the fat from fat from the skillet. Sauté onions for about 3 minutes until soft. Add garlic and sauté for 1-2 minutes. Add squash and cook for an additional 5 minutes. Pour in wine and mix in bouillon cube and bring to a boil. Reduce heat and simmer for 5 minutes. Add black pepper sauce and stir to combine. Pour vegetable mixture into baking sheet and place chicken on top of vegetables and extra spoon sauce over the top of chicken. Bake for 20-25 minutes.
If you are someone who thinks they don’t like Brussels sprouts, give this recipe a try; it’s sure to change your mind!
Easy Brussels Sprouts
- 7 Brussels sprouts
- 2 garlic cloves, minced
- 1 Tbsp olive oil
- 2 Tbsp mirin
- 1 Tbsp toasted sesame oil
- 1 tsp sesame seeds
Slice Brussels sprouts into thin slices. In small skillet, heat oil and cook garlic until soft. Add Brussels sprouts and mirin. Cook for 15-20 minutes until brown and carmelized. Remove from heat, add sesame oil and sesame seeds. Serve hot.