Wednesday 14 December
Sunday's leftover chicken legs were the main course, but they needed a vegetable accompaniment. Luckily, Barbara had bought a tree of brussels sprouts from Madison's, and Holt had already taken the chewy leftover chestnuts from the Saturday before last and simmered them in chicken broth until they were REALLY tender, about a half hour.
So we trimmed and halved 25 brussels sprouts (13 oz., according to our scales), and browned them a bit in butter and oil. Then we covered and simmered them with some chicken broth (and the chicken to rewarm) until tender.
Removed the chicken, threw in the chestnuts, and added a a big pat of butter and a Tbsp. of Canadian maple syrup (finest local medium-grade, from Matthew B. Martin, the Man in the Raccoon Cap at the St. Catharine's Farmers' Market).
We like this even more than the bacon we did with this dish before; maybe next time we'll try it with maple syrup AND bacon.
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