The Thanksgiving night meal last week was not standard holiday fare, since our gathering was scheduled for the following day. Still, it seemed appropriate to have something that nonetheless felt festive, so I reached back for a much-loved house specialty: braised chicken with Brussels sprouts and shallots. It punches well above its class, given that you don't have to be some sophisticated kitchen god to pull it off, and yet it always comes across as a very fine meal to serve. A wild rice mix completed our plates and the consensus of the gathered guys was that it was all pretty decent.
Now listen: this Thanksgiving Day was a dramatic departure from the decent weather we'd been having, because the winds really whipped up overnight and we were dealt a day that stayed in the upper 40s. The only good thing about it was all that overnight bluster really saved me the trouble of having to rake and blow the driveway...it was pert near clear as a whistle!
"Braised Chicken and Brussels Sprouts," in Everyday Food, Issue 97, November 2012, p. 22. (A set of these magazines was the kind gift of friend and colleague Donna!) Although the recipe no longer appears online, click that link to go to a YouTube video for it.
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