Sweet-Tart Chicken
- Canola oil spray
- 1/2 medium onion, halved and sliced
- 3 or 4 chicken thighs (1/2 to 3/4 pound)
- Sea salt and freshly ground black pepper
- 2 tablespoons pomegranate molasses
- 2 tablespoons whole-grain mustard
- 2 or 3 unpeeled boiling potatoes, cut into 1-inch cubes
- 1/3 acorn squash, peeled or not, seeded, and cut in large chunks
- 6 ounces Brussels sprouts, trimmed and halved lengthwise
- 4 to 6 cremini mushrooms, thickly sliced
- Preheat the oven to 450F.
- Spray the inside and lid of a cast-iron Dutch oven with canola oil.
- Scatter the onion evenly in the pot.
- Arrange the chicken in a layer and lightly season with salt.
- In a small bowl, whisk the pomegranate molasses and mustard until the mustard is almost emulsified.
- Pour half the mixture over the chicken.
- Arrange the potatoes on top, followed by the squash, and lightly season with salt and pepper.
- Scatter the Brussels sprouts over the squash, then top with the mushrooms.
- Pour the rest of the mustard mixture over all.
- Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
- Serve immediately.
- Calories: 305
- Protein: 31g
- Carbohydrates: 41g
- Fat: 4g
- Cholesterol: 75mg
- Sodium: 189mg
- 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)