Crispy Chicken and Roasted Brussels Sprouts with White Wine Sauce and Wild Rice

Crispy Chicken and Roasted Brussels Sprouts with White Wine Sauce and Wild Rice 3.83/5 (6 votes)

My favorite way to prepare Brussel sprouts is to roast them until the leaves char. It sounds strange, but believe me, it is wonderful. And paired with simple roasted carrots and a nice crispy skinned chicken thigh, over a bed of wild rice and, drizzled with white wine sauce...wowzer! Pretty darn tasty for Monday night!!

Wild Rice



  • 1 cup wild rice, quick cook variety
  • 2 cup water
  • 1 tablespoon butter, optional


  1. Combine all in a lidded pot, bring to a boil, reduce to simmer, cover, and let cook according to package directions (all varieties have different cook times).
  2. Remove lid and fluff with a fork.

Nutritional Information

Serving Size 162g Calories 168 Fat 3 Sat Fat 2 Sodium 27 Carbs 30 Sugars 1 Fiber 2 Protein 6.

Crispy Chicken and Roasted Brussels Sprouts and Carrots with White Wine Sauce



  • 8 bone-in and skin-on chicken thighs
  • kosher salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 pound brussels sprouts, quartered
  • 1/2 pound carrot, peeled and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley, chopped
  • White Wine Sauce
  • 1 tablespoon butter
  • 3 cloves garlic, minced or pressed
  • 1 tablespoon anchovy paste
  • 1/2 cup dry white wine
  • 1/2 cup butter, sliced
  • 1 tablespoon lemon juice


  1. Preheat oven to 450.
  2. Place the Brussels sprouts and carrots on a rimmed baking sheet.
  3. Drizzle about 2 tablespoons of olive oil onto the vegetables and sprinkle with salt and pepper.
  4. Toss to coat and transfer to the oven.
  5. Roast for 15 minutes.
  6. Meanwhile, unfold each chicken thigh and using kitchen scissors, remove the bone and any excess skin. Season well with salt and pepper.
  7. Heat 2 tablespoons olive oil in a skillet over medium high heat. Once it begins to shimmer add the chicken, skin side down. You will need to work in batches as to not overcrowd the skillet.
  8. When the chicken is nicely browned remove from the skillet.
  9. Pull the vegetables out of the oven after 15 minutes. Rearrange the vegetables to make room for the chicken (skin side up).
  10. Return to the oven and cook for another 10-12 minutes or until juices in the chicken run clear when poked with a fork.
  11. Meanwhile discard all but about 2 tablespoons of oil remaining in the skillet.
  12. Add 1T butter, garlic, and anchovy paste. Let cook, stirring constantly for a minute or two.
  13. Stir in the wine and let simmer until most of the liquid has evaporated.
  14. Remove from heat and stir in remaining butter and lemon juice.
  15. Plate vegetables and chicken and drizzle with wine wine sauce. Garnish with parsley.

Nutritional Information

Per Serving: Calories 786 Fat 52 Sat Fat 19 Sodium 597 Carbs 30 Sugars 3 Fiber 5 Protein 57.


KID NOTE: The kids did really well with everything; including the sauce – a pleasant surprise.

VEGETARIAN TIP: Replace the chicken with sliced eggplant. Skip the anchovy paste and increase the salt.

GLUTEN MODIFICATIONS:  Gluten free as written.

1 Comment

  1. Leigh says:

    The white wine sauce was the star of this meal. It was delicious.

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