November 9, 2023 Rachael Ray

Rachael's Cider Chicken Thighs with Brussels Sprouts

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

The flavors of sweet-tart cider and salty bacon add cozy, fall flavor to this easy one-pan chicken and veggie meal.

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. The flavors of sweet-tart cider and salty bacon add cozy, fall flavor to this easy one-pan chicken and veggie meal.

Ingredients

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

Preparation

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.

Ingredients

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

Directions

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.

Tags:Chicken, Dinner, Fall, undoRS, Winter