A few months ago, my friend Margot casually mentioned in a post that Dinner: A Love Story was one of her new favorite cookbooks. I hadn’t previously heard of it, but I value her opinion and decided I needed to check it out. Fortunately, my library had a few copies and after a short wait, there was one available for me to take home.
I sat down with the book expecting to do that thing I initially do with new cookbooks – flip through and see what catches my eye, maybe flag a few things that I decide can’t be missed. Eventually I do read all of my cookbooks as if they were novels, but that almost never happens on the first pass through. It did with this book, though; I could not put it down! I would find recipes I wanted to bookmark and read the headnote, which inevitably led to me flipping back to read the accompanying story. The book is definitely more than just a collection of recipes – the stories are charming and funny and, for me anyway, completely engaging. I only have a few cookbooks on my Christmas list this year (tempted as I am to ask for 10 or 15, I just have nowhere to store them anymore), and this is one of them.
I only had time to try a few of the recipes before the book was due back at the library and this chicken with bacon-y Brussels sprouts was one of them. There are only six ingredients in the dish, and it’s made entirely in one pan – it’s pretty much the perfect weeknight meal. If you’re on the fence about Brussels sprouts, adding bacon is definitely the way to go; the combination is so good! Shane remains unconvinced, but I’m working on him (and in fairness, he isn’t really a fan of any green veggies, it’s not just a Brussels sprouts thing) 🙂 With all the cookies, fudge and other sugary treats lurking in my kitchen trying to spoil my dinner these days, an actual meal – and a super simple, delicious one at that – is a very good thing.
{For the record, this post is not sponsored in any way. Just wanted to pass along a recommendation for a book I’m really loving!}
Chicken with Bacon-y Brussels Sprouts
slightly adapted from Dinner: A Love Story by Jenny Rosenstrach
3 slices bacon
2 chicken breasts (about 1 lb total)
1 tablespoon olive oil
1 small onion, diced
1/2 lb Brussels sprouts, trimmed and roughly chopped
1/2 cup low-sodium chicken broth
Add the bacon to a large skillet set over medium heat. Cook until browned and crisp then transfer to a paper towel-lined plate. Drain all but 1 tablespoon of the bacon fat from the pan.
Cut the chicken breasts in half horizontally and pound to about 1/4-inch thickness. Season on both sides with salt and pepper. Increase the heat under the pan to medium-high, and add the chicken. Cook for about 1-2 minutes per side, or until browned (you’re not trying to cook the chicken through here). Transfer the chicken to a plate and tent to keep warm.
Add the oil to the pan and when hot, add the onion as well as a pinch of both salt and pepper. Cook the onion, stirring occasionally, until softened, about 4-5 minutes. Add the Brussels sprouts and toss with the onions. Cook for 1 minute, then nestle the chicken back in with the veggies and add the chicken broth. Bring to a boil, then reduce to a simmer and cover the pan. Cook for 7-10 minutes, or until the chicken is cooked through and the sprouts are tender. Crumble the bacon on top before serving.
you have me convinced i need to get a copy of this asap!!
and i’m loving easy weeknight meals lately–this sounds perfect!
I’ve always enjoyed B. sprouts, in particular since I have been sauteing them like you did.
I too will have to read this now! Especially after reading jenna’s (of eat live run) book.
I am a huge brussels sprout fan…and they can only get better with bacon!! This looks like a perfect weeknight meal!
I’m sorry…I can’t help it but my eyes keep going to the chicken and bacon. I see no brussels sprouts at all lol
I love how short the ingredient list but how amazing it looks! And I totally need to check out this book now!
What a great-looking cookbook! I adore Brussels sprouts and although bacon is not required, it sure is appreciated!
I would love to know how to sub frozen Brussels sprouts in this recipe. can I leave them whole and cool them the same way?
Just had this for dinner. Loved by all, including my kids. Easy, fast, and all the ingredients were in the house. Perfect for not having time to marinate. Thank you!