Peppercorn Drumsticks with Brussels Sprouts Hash
45 minutes
Serves: 4
Dish up a bowl of cinnamon-spiced cranberry sauce to serve with this delicious chicken meal.
Ingredients
- CHICKEN
- 5 to 6 (20 ounces) Just Bare Chicken Drumsticks
- 2 tablespoons coarsely ground pepper
- 1-1/2 teaspoons coarse salt
- HASH
- 5 slices thick-sliced bacon
- 1-1/2 pounds fresh Brussels sprouts, coarsely chopped
- 1 medium leek, halved lengthwise, sliced crosswise
- 1/3 cup coarsely chopped hazelnuts, toasted
Instructions
-
Heat oven to 425°F. Rub chicken with pepper and salt. Arrange on baking sheet; roast about 30 minutes or until no longer pink near the bone. Cook to internal temp of 165°F.
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Meanwhile, cook bacon in large skillet until fat is rendered and bacon is crisp. Remove bacon from pan; crumble and set aside. Drain all but 2 tablespoons fat from pan.
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Add Brussels sprouts and leeks to skillet; cook, stirring occasionally, over medium heat for about 15 minutes or until the vegetables are tender. Stir in hazelnuts.
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Serve chicken over vegetable hash.