Cider Braised Chicken and Apples with Roasted Brussel Sprouts
This was one of the easier meals I’ve made in a while. Not quite a “one pan” meal, but quick enough with minimal cleanup. Certainly a good bang for your buck - it was delicious!
This meal tasted like fall in every bite. Very flavorful and tender chicken. Healthy enough if you don’t count cooking in a bit of bacon grease! If you don’t want to use a spiked cider, try a regular cider and let me know how it turns out!
Cider Braised Chicken and Apples with Roasted Brussel Sprouts
4 slices of bacon
8 bone in chicken thighs
2 apples, cut into wedges
12 oz hard cider
2 tbsp fresh thyme
2 tbsp whole grain mustard
12 oz fresh brussel sprouts
Olive Oil
Salt & Pepper to taste
Preheat oven to 425. Trim stems off Brussel sprouts and halve. Drizzle in olive oil. Top with Salt & Pepper. Roast for 12 minutes, shake pan, and roast for another 12 minutes.
While the brussel sprouts are roasting, in a large pan (I used my LARGE cast-iron skillet) cook bacon over medium heat until crisp. Remove from pan and place onto paper towel to soak up grease on bacon. Leave bacon grease in pan.
Add chicken and cook until browned (about 5 minutes on each side). While chicken is cooking, chop bacon. Remove chicken and set aside.
Add apples and cook for 4 minutes, setting aside when done. Add cider, thyme, mustard, and salt to taste to skillet. Bring to a boil and reduce heat to simmer. Return chicken and cover for 10 minutes. Add apples back in and cook uncovered another 2-3 minutes. Add roasted brussel sprouts and top with bacon bits.
Serve and enjoy!
