Ingredients
4
chicken leg quarters (4 1/2 lb)
1
teaspoon salt
1
teaspoon freshly ground pepper
1
tablespoon vegetable oil
1/4
cup real maple syrup
1/4
cup chicken broth
2
teaspoons grated orange peel
2
tablespoons orange juice
2
tablespoons bourbon
1
tablespoon Dijon mustard
1 1/2
lb fresh Brussels sprouts, trimmed, cut in half
4
carrots, cut into 2-inch pieces
2
tablespoons butter, cut into pieces
1/2
cup pecan pieces, toasted
Preparation
Heat oven to 350°F. Sprinkle chicken with 1/2 teaspoon each of the salt and pepper. In 12-inch skillet or Dutch oven, heat oil over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Remove chicken to large shallow roasting pan.
In small bowl, mix syrup, broth, orange peel, orange juice, bourbon, mustard, and remaining 1/2 teaspoon each salt and pepper. Place Brussels sprouts and carrots around chicken in pan; dot with butter. Drizzle vegetables with 1/4 cup of the orange mixture. Brush chicken with 1/4 cup orange mixture.
Roast 1 hour 15 minutes, brushing every 20 minutes with orange mixture and stirring vegetables once, or until meat thermometer reads at least 165°F. In 1-quart saucepan, heat remaining orange mixture to boiling. Boil 2 minutes. Serve orange sauce with chicken and vegetables. Sprinkle with pecans.
