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Rachael's Cider Chicken Thighs with Brussels Sprouts

Rachael's Cider Chicken Thighs with Brussels Sprouts


  • 6 slices meaty bacon, chopped 1/2-inch dice

  • 8 bone-in, skin-on chicken thighs

  • Salt and pepper

  • 2 1/2 tablespoons olive oil

  • 6 large shallots, peeled and quartered

  • 16-18 large Brussels sprouts, trimmed and halved

  • Freshly-grated nutmeg, about 1/8 teaspoon

  • 1 1/2 cups cloudy cider or hard cider

  • About 1/4 cup grainy mustard

  • 2 tablespoons maple syrup

  • 2 tablespoons fresh thyme, chopped


Heat a large skillet, cast-iron or other, over medium-high heat, then render bacon 3-4 minutes and remove to paper or kitchen towel. Pat chicken dry and season with salt and pepper. Add 1 tablespoon olive oil to pan, add chicken and brown on both sides, about 10 minutes or so, remove, then add shallots and sprouts cut-side down, cook 5-6 minutes, then toss a couple of minutes more while you whisk up sauce.

In a bowl, whisk up cider or hard cider, freshly-grated nutmeg, mustard, maple syrup and thyme.

Nest the chicken into the sprouts and shallots and pour sauce over, then partially cover and simmer 10-12 minutes more.