Balsamic Chicken + Sautéed Brussels Sprouts

• 1 lb. boneless chicken breasts
• 2 tbs extra-virgin olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 medium celery rib, diced
• 1/2 fennel bulb, diced
• 1 small carrot, peeled and diced
• 1 cup sliced button or cremini mushrooms
• 3 tbs balsamic vinegar
• 1 bay leaf
• 1 lg thyme sprig, chopped, or 1/4 tsp dried thyme
• 1 cup vegetable broth
• 1 pound Brussels sprouts, shredded
• kosher salt and freshly ground pepper
• 2 oz. pecorino or parmesan, shredded (optional)

Directions:

1. Cut the chicken horizontally so it is approx. 1/2″ thick. Optional step: an hour before you start to cook, brine the chicken in 1 cup of filtered water and 1 tablespoon of kosher salt for 45 minutes in the refrigerator. Don’t go any longer than 45 minutes. Rinse the chicken under cold water.
2. Pat the chicken dry and sprinkle with salt and pepper. Heat 1 tbs of olive oil in a large saute pan over medium-high heat. Add the chicken and sauté for 2-3 minutes on each side. Remove the chicken from the pan and set it aside.
3. Add the onion, garlic, celery, and fennel to the pan and sauté until the vegetables are soft and begin to brown, 3-5 minutes. Add the carrot and mushrooms and cook for another 2-3 minutes (until the mushrooms are soft).
4. In a separate Dutch oven, heat the remaining 1 tbs olive oil over medium heat. Add the Brussels sprouts and season with 1 tsp salt and 1/2 tsp pepper. Sauté until very soft and beginning to brown, about 10-12 minutes.
5. Meanwhile, return the chicken to the pan. Drizzle the balsamic vinegar over the chicken, add the bay leaf and thyme, and then add the vegetable broth. Stir gently. Bring to a simmer, partially cover the pan, and turn the heat to low. Simmer for 15 minutes.
6. Remove the chicken from the pan. Turn the heat to medium-high and cook until the sauce has thickened and reduced in volume by half, about 5 minutes. Return the chicken to the pan and spoon the sauce over the chicken.
7. Divide the Brussels sprouts among four plates. Discard the bay leaf and serve the chicken, vegetables, and sauce over the sautéed sprouts. Sprinkle the cheese over each plate.