8 Minute Meals: Fall roasted chicken

(WTNH)-Frederic Kieffer is the executive chef of l’escale in Greenwich, and three Artisan Restaurant Tavern and Gardens- Southport CT, Newfane VT at Four Columns and West Hartford CT at the brand new Delamar West Hartford Hotel. Frederic is very dedicated to farm to table cuisine and the newest Artisan has its own garden.

Fall Roasted Chicken breast with Delicata squash and Brussels sprouts slaw

Skin on chicken breast 4 pc

Ground all spice 1 pinch

Ground nutmeg 2 pinches


Delicata squash 2 pc

Ground ginger 3 pinches

Ground cinnamon 2 pinches

Butter ½ stick


Brussels sprouts 1 lbs

Granny smith apple 1 pc

Fresh lemon juice 1 pc


For the dressing:

Pomegranate juice 1 tbsp

Apple cider vinegar 1 tbsp

Maple syrup (or smoked maple syrup if you can find it) 1 teasp

Extra virgin olive oil 3 tbsp


Fresh pomegranate seeds enough to garnish

Toasted pumpkin seeds enough to garnish


Salt and ground black pepper


Season the chicken breast with salt, pepper, all spice and nutmeg.

Place the chicken skin side down n a hot pan , place the pan in the oven pre heated at 350 for about 10 minutes or longer depending of the size of the chicken breast.

Wash and slice the delicata squash, with a spoon remove the seeds. Season the slices of squash with salt pepper, ginger and cinnamon. Place the squash slices flat on a baking pan add the butter and bake  at 350  for 10 minutes.

For the slaw: slice the apple add a little fresh lemon juice. Thinly slice the Brussels sprouts.

Combine the sliced apple and Brussels sprout.

For the dressing combine all the ingredients, season with salt and pepper.

Season the Brussels slaw with the dressing.

When cooked place the squash, Brussels slaw and chicken breast on the plate, drizzle the remaining dressing on.

Sprinkle the pomegranate seeds and toasted pumpkin seeds around.

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