Sweet-Tart Chicken

  1. Preheat the oven to 450F.
  2. Spray the inside and lid of a cast-iron Dutch oven with canola oil.
  3. Scatter the onion evenly in the pot.
  4. Arrange the chicken in a layer and lightly season with salt.
  5. In a small bowl, whisk the pomegranate molasses and mustard until the mustard is almost emulsified.
  6. Pour half the mixture over the chicken.
  7. Arrange the potatoes on top, followed by the squash, and lightly season with salt and pepper.
  8. Scatter the Brussels sprouts over the squash, then top with the mushrooms.
  9. Pour the rest of the mustard mixture over all.
  10. Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
  11. Serve immediately.
  12. Calories: 305
  13. Protein: 31g
  14. Carbohydrates: 41g
  15. Fat: 4g
  16. Cholesterol: 75mg
  17. Sodium: 189mg
  18. Fiber: 5g

canola oil spray, onion, chicken, salt, pomegranate molasses, wholegrain mustard, boiling potatoes, acorn, brussels, cremini mushrooms

Taken from www.epicurious.com/recipes/food/views/sweet-tart-chicken-378842 (may not work)

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