Maple-Glazed Chicken with Apple Brussels Sprout Slaw, Cooking Light November 2010
Herb-Scented Drop Biscuits, Cooking Light November 2010
Another 20-minute entree, paired with biscuits that don't take much longer. Mom made the biscuits while I made the chicken and slaw.
After cooking the chicken, it's glazed in a mix of red wine vinegar and maple syrup. It seems weird to add vinegar to the syrup, but its flavor didn't end up coming through much, so this was just nice and sweet. Everyone liked the chicken a lot.
I thought it would be weird to eat raw Brussels sprouts, so I decided to just cook the slaw through a bit. That ended up being pretty good, so I was glad that I did that. I think Brussels sprouts are best sautéed in olive oil with some cracked pepper.
These biscuits were great too. We didn't have any fresh thyme on hand, but we did have fresh rosemary, so Mom used that instead. It was really nice-- rosemary is so good! These had a nice texture--crunchy-toasty on the outside, but very soft and almost spongy on the inside (maybe from the yogurt in the dough?) I'd definitely want to make these biscuits again, and the chicken.
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