Braised Chicken in Champagne, Lemon and Thyme with Roasted Brussels Sprouts

Sounds fancy and intimidating but this dish is actually very easy to cook. Trust me.

2 pieces chicken legs and thighs 
1 cup Champagne or Sparkling wine
3 sprigs of thyme
3 slices of lemon
2 tablespoons heavy cream
1 table spoon canola oil
2 tablespoons olive oil
6 pieces Brussels sprouts, cut in half
1 tablespoon pomegranate seeds, garnish
salt and pepper

Preheat oven to 350°F

Heat 1 tablespoon of canola oil in the Dutch oven or casserole over medium heat.  Rub the chicken with salt and pepper then sear until light brown in color. Remove the extra oil.
Add the Champagne, thyme and lemon and cover with foil. You may add a little bit more salt. Cook  in the oven for 45 minutes. After 45 minutes, remove the cover and cook for another 5 minutes to give more color.

While the chicken is being cooked, coat the Brussels spouts with olive oil and sprinkle with salt and pepper. Throw the sprouts into the baking sheet and into the oven. Cook for 12-15 minutes. For crunchier texture you can pan roast the sprouts.

Strain the juice and put it back in the stove. Reduce the juice to 60% then thicken it with cream. Make sure your sauce is not boiling hot when adding the cream so it will not break or become runny. Enjoy!