This is the recipe from my newest article series "Planning Nutritionally for Labor and Delivery Part 1"
When I cook chicken, I prefer pasture raised, and pretty much always cook bone in and skin on. The meat, of course, if full of protein, but the connective tissue surround the bone and the skin itself are nutritional powerhouses full of minerals, b vitamins, and hyaluronic acid.
We obviously love brussels sprouts at our house. I realized after looking at my last recipe, and those in my previous posts, there are quite a few recipes with Brussels.
They not only provide high amounts of nutrition: Vitamin K, Vitamin C, Folate, B6, Potassium, Omega 3's, Iron, Magnesium, Protein, Vitamin A, Calcium and Zinc...
But, also phytonutrients: More glucosinolate (antioxidant - anti-cancer) than any other cruciferous veggie
One Skillet Oregano chicken Thighs with Sweet Potatoes and Brussels Sprouts
Makes 4 -6 servings
This is one of my "go to" recipes for weeknights. As it says in the name, it is quick! I can usually get everything done in 30 minutes. It is also delicious and one of those meals that my children eat up.
In my garden I grow fresh sage and thyme, which I highly recommend adding to your landscaping. Not only is it aesthetically pleasing, but both are evergreen in Colorado, allowing you to pick and use fresh herbs year round. We all know fresh is better, for nutritional value and for taste.
Sage (Salvia officinalis) is a wonderful herb that provides high amounts of B Vitamins, Vitamin A, C, E and K, and Minerals Calcium, Iron, Magnesium, Zinc, Copper and Manganese, as well as Electrolyte Potassium.
Medicinally Sage has the benefits of...
Thyme (Thymus vulgaris) is another very useful herb that provides high levels of Vitamin A and C, and Minerals Iron and Manganese. In lower levels in also provides B vitamins, Minerals Calcium, Magnesium, and Zinc, and Electrolyte Potassium.
Medicinally Thyme has the benefits of...
Season Pork generously with Salt and Pepper. In a large cast iron skillet, heat butter and oil over medium heat. Add pork and cook through, flipping half way...usually 20 minutes, set aside.
In the same skillet, add red onion and cook till softened. Add the thyme, sage and wine. Cook until liquid is reduced slightly. Return pork and coat in sauce.
Thats it! Simple and delicious!
We like to serve this with seasonal veggies, and some quinoa to soak up some of the juice. Please play around with the amount of herbs used. I personally love sage and so I've gone a little heavy handed in the recipe, if you are not a huge sage lover, go slow.