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.

Source: Midwest Living

Gallery

Recipe Summary

hands-on:
15 mins
total:
55 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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°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.

Nutrition Facts

860 calories; fat 59g; cholesterol 295mg; saturated fat 17g; carbohydrates 23g; mono fat 25g; poly fat 12g; trans fatty acid 0g; insoluble fiber 4g; sugars 13g; protein 52g; vitamin a 614.5IU; vitamin c 43.5mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 12.2mg; vitamin b6 1mg; folate 35.1mcg; vitamin b12 1.3mcg; sodium 840mg; potassium 804mg; calcium 49mg; iron 2.8mg.
Advertisement

Reviews

Advertisement