Roasted Brussels Sprouts

 A truly simple recipe that makes an excellent side dish.  Serve with things like Chicken with Cherries and Red Wine.

1 lbs Brussels sprouts, ends trimmed, halved, and any loose or yellowed leaves removed
3-4 T olive oil
salt and pepper

Preheat the oven to 400 F.  Toss the Brussels sprouts with the olive oil and season liberally with salt and pepper; it'll probably take more than you think, but you can always add more at the end.  Spread the sprouts on a baking sheet and place in the oven, stirring several times while cooking.  Cooking times will vary based on the size of the sprouts; I start checking small sprouts at 25 minutes, but large ones could take up to 40 minutes.  You want the sprouts to be browned in places and softened but with just a little crunch.

Chicken with Cherry and Red Wine Sauce

Alpha version, may be modified.

Sweet, rich, and slightly tart. Serve with goat cheese mashed potatoes and a vegetable like Roasted Brussels Sprouts.

2 Chicken breasts, trimmed and pounded to uniform thickness
3/4 C red wine (I prefer merlot)
1/2 C chicken stock
2-4 T glace de volaille
olive oil
2-4 T butter
8 oz fresh cherries
1-2 T balsamic vinegar
lemon juice to taste
1/4 t dried thyme

Heat olive oil in a skillet (not non-stick).  Season the chicken breasts with salt and pepper, then cook over medium high until well browned but just done.  Remove from the chicken breasts from the skillet and set aside.

Deglaze the pan with the wine and the stock, then reduce the heat, add the cherries, and simmer for several minutes.  Whisk in the glace, balsamic, and thyme and continue to simmer until the cherries are tender, then lightly crush the cherries.  Whisk in the butter to emulsify and cook to desired thickness.  Season to taste with salt and lemon juice.  Spoon over the chicken and serve.