Years ago, when friend and colleague Donna Whitley-Smith shared a set of recipe magazines with me, I doubt she had any idea how fixated I'd become with the second recipe I tried from it: braised chicken over Brussels sprouts and shallots (the first recipe from Everyday Food that I tried was Bull's Eye Eggs in Toast). This dish makes frequent appearances at the Roediger House, mostly because it's so simple and yet ever so good. It was the ideal choice this past Sunday night.
"Braised Chicken and Brussels Sprouts," in Everyday Food, Issue 97, November 2012, p. 22.
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