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Cooking up chicken thighs? Take this dish to the next level with a scrumptious sauce

Jessica Rudolph, America's Test Kitchen on

Orange juice and zest reduced down to make a sweet-sour-savory pan sauce to coat crispy-skinned chicken thighs.

Orange-Rosemary Chicken Thighs with Brussels Sprouts

Serves 4

8 (5- to 7-ounce) bone-in chicken thighs, trimmed

1 3/4 teaspoons table salt, divided

1 1/4 teaspoons pepper, divided

 

1 1/2 pounds Brussels sprouts, trimmed and halved

3 tablespoons extra-virgin olive oil

1 shallot, minced

1 1/2 teaspoons chopped fresh rosemary, divided

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