Cider-Braised Chicken with Brussels Sprouts
by Brenda Langton, Tastemaker in Residence - Recipe by: Market Chef Jenny Breen
4 slices bacon, chopped (optional)
8 bone-in, skin-on chicken pieces (about 3 1/2 pounds total) from Sunshine Harvest Farm
2 medium tart red apples, cored and cut into wedges
1 12 – ounce bottle apple cider (hard or not)
2 tablespoons chopped fresh thyme
2 tablespoons whole grain or dijon mustard
1 teaspoon kosher salt
1lb 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.
- Serve with hearty grilled whole grain bread and butter, or Wild rice.