Week 3- Meal #1 (Peach Rosemary Crockpot Chicken and Brussel Sprouts)

So this is pretty darn delicious.  Scared of Brussels sprouts?  Don't be.  They really are quite good and if you cook them a little longer most little kids even like them.  You can buy them frozen or fresh and you cook them the exact same way.  Confession:  I never knew they grew on a stalk until this year.  When you buy them fresh that's how they come.  Just pull them right off.  Now I want to grow some in my garden because they just look so cool.

   

For the Chicken: 

• 2 T. Olive Oil
• 1/2 cup frozen onion mix
• 4 Sprigs Fresh Rosemary, stems removed, chopped (fresh really is best for this one)
• 1 ½ t. Coarse Salt
• ¼ t. Pepper
• 3 Peaches, pitted, sliced (this time of year just get frozen/canned peaches or yuuuuuuck)
• ¼ C. Honey
• ¾ C. Balsamic Vinegar
• 10 Chicken Thighs, skin removed (I do NOOOOT do skin removal or cook thighs because it totally grosses me out.  I used 4 medium chicken breasts instead.  Thighs are cheaper and allegedly taste like chicken so use whatever you prefer.)

1. In a large sauté pan, heat the oil to medium/high. Add the onion, rosemary, salt and pepper, sautéing until the onion is translucent and soft, about 4-5 minutes. 
2. Add the peach slices to the pan and sauté with the onion for another 5 minutes (if you used canned peaches skip this step). 
3. Add the honey and balsamic vinegar to the pan and bring to a simmer. Simmer for about 5 minutes, or until the sauce has reduced to a thick syrup. Do not reduce too long or the syrup will caramelize.
4. Place the chicken thighs in a lightly greased crockpot. Pour the peach/balsamic sauce over the chicken, spreading the peaches over the chicken evenly.
5. Bake on Low for 3-4 hours, or until chicken is tender and cooked through.
6. Remove the chicken and pour the remaining into a small saucepan.
7. Bring the liquid to a boil over high heat and let boil down to a thick sauce, about 2-3 minutes.
8. Pour the sauce back over the chicken, evenly coating and serve.  

Seeeeee these look good! 

    
Caramelized Lemony Brussels Sprouts 

• 12 ounces Brussels sprouts, halved lengthwise, or quartered if large
• Coarse salt and ground pepper
• 2 tablespoons olive oil
• 1 tablespoon lemon juice

1. In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done).
2. Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper.  I also like to sprinkle a little paprika over them.