Thanksgiving week.  I cannot believe it is here already.  So much has happened in the last few months.  I’m still waiting to exhale; to take in a deep breath and let it out, without stopping half way. Those of you who follow my blog know Dave had major surgery in August.   You can read about it here.  In the midst of all this, I lost my Dad.  He passed peacefully on September 25th, after a long illness.   Like all families (eventually) do, ours has experienced a shit storm in 2015.  A Job change,  cancer and the loss of a parent.  It has been one of the most challenging periods in my life.  I am grateful for going through it,  and coming out on “the other side”.  I honestly wasn’t sure I could, but I did!  We did.  Thank you for your support.

Dave began 8 weeks of chemotherapy and radiation treatments in mid-September.  It was extremely rough.  Nothing you can prepare for, but something you have to endure; one day at a time.  And that is what Dave did, he endured and persevered.   He ended up spending his last two weeks of treatment in the hospital.   Dave (and I) received fantastic care throughout this entire process.  I will be forever grateful to the staff on 12-East at Swedish Hospital in Seattle, as well as the Swedish Cancer Care Treatment Center.  Dave is improving everyday.  It is a slow process.  There is still a long way to go after treatment stops.

It has been  hard cooking for just myself, for a lot of reasons.  Dave and I have always looked forward to cooking meals and eating together; Dave doing the shopping and the clean up!  I learned so much about things I never thought about, prior to Dave’s illness,  mostly because I just never had to.  Like….what day the garbage gets picked up, how much “output” is created by 2 large golden retrievers, how many pans I dirty when I cook, and that I have no clue how to turn on the music or watch a movie on our system!  Thankfully, the music is on again,  and I am catching up on Netflix!

I’m posting this recipe as it was something I made once or twice over the past few months.  It goes together quickly, it’s comfort food and even a little on the healthy side.  You can easily control the portions and amount of leftovers.  For me, I stretched this recipe  into two dinners and one lunch.  For some reason, I always seem to have Brussels Sprouts and Delicata squash around, this time of year.  Both are also great added to a salad with a few walnuts, goat cheese and dried cranberries, or to this chicken dish!

For the One Pan Chicken with Delicata Squash and Brussels Sprouts

2, 4, 6, or 8 chicken thighs, depending on how many people you are feeding (I used 4)

olive oil

salt, pepper

one, finely sliced shallot

1, 2, or 3 Delicata squash, halved, seeded and sliced

6-8 Brussels sprouts, per serving, halved

1/2 cup dry white wine

Heat the oven to 350′.  Trim the chicken thighs of excess fat and skin, and pat dry.  Season well with salt and pepper on both sides.  Warm 2-3 Tablespoons of olive oil in the bottom of a heavy, oven proof skillet.   Brown the thighs on both sides over medium heat.  Add the sliced shallots to the pan to brown with the chicken.  Remove to a plate, and set aside.  Wipe the pan to remove any burnt, potentially bitter bits, and excess oil.  Return the pan to the heat, give the Brussels sprouts about five minutes in the pan, sautéing gently.  Remove to a plate and set aside.  Repeat with the Delicata squash, adding a little more oil, if needed.  Return the chicken to the pan, then add the Brussels sprouts and top with the shallots.  Add a little more salt and pepper, the 1/2 cup of dry, white wine and place the entire skillet in the oven.  Cook about 30 minutes, until thighs register 165′ on a meat thermometer.  Let rest about 10 minutes and serve.

Of all the things I’ve learned over the past few months,  I learned that Dave and I can make it through anything!  His last treatment was November 2.  We are going to Hawaii on January 5th, where we will celebrate his birthday with both our Mom’s.   We will return to cooking, photographing, blogging and eating together soon!

Have a great evening and a wonderful Thanksgiving,

Laura

These beauties are Stellar’s Jays.  We have had a pair hanging around for years.  The go crazy for peanuts!

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