Cider-Braised Chicken, Brussels Sprouts and Apples
- Makes: 4 servings
- Hands On 15 mins
- Total Time 55 mins
This fantastic one-pan dinner is ideal for a Sunday supper or casual fall get-together with friends; the sauce is delicious, so serve with bread or mashed potatoes to soak up every delicious bite.
slices bacon, chopped
bone-in, skin-on chicken thighs (about 3 1/2 pounds total)
medium tart red apples, cored and cut into wedges
chopped fresh thyme
whole grain mustard
fresh Brussels sprouts, trimmed and halved if large (2 cups)
- In a very large skillet cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet. Add chicken, skin side down, and cook 10 minutes or until browned, turning once; remove from skillet. Add apples to the skillet and cook 4 minutes or until browned on both sides; remove from skillet. Drain and discard drippings from skillet.
- Add cider, thyme, mustard, and salt to skillet, scraping up any browned bits. Bring to boiling; reduce heat. Return chicken to skillet. Cover and simmer 10 minutes. Add Brussels sprouts. Cover and cook 5 minutes. Add apples and cook, uncovered, 3 to 5 minutes more or until chicken is done (at least 175 degrees F).
- To serve, divide chicken thighs, Brussels sprouts, and apples among shallow bowls or plates. Spoon cider mixture over top. Sprinkle each serving with bacon.
(Cider-Braised Chicken, Brussels Sprouts and Apples)Servings Per Recipe 4, sodium (mg) 840, Cobalamin (Vit. B12) (µg) 1, cal. (kcal) 860, Folate (µg) 35, pro. (g) 52, Pyridoxine (Vit. B6) (mg) 1, Potassium (mg) 804, iron (mg) 3, Monounsaturated fat (g) 25, vit. A (IU) 614, carb. (g) 23, calcium (mg) 49, sat. fat (g) 17, chol. (mg) 295, sugar (g) 13, Niacin (mg) 12, fiber (g) 4, Riboflavin (mg) 0, Trans fatty acid (g) 0, Thiamin (mg) 0, Polyunsaturated fat (g) 12, vit. C (mg) 44, Fat, total (g) 59