chicken thighs
fall
brussels sprouts
cider
dinner
quick + easy
one-pan
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How to Make Cider Chicken Thighs with Brussels Sprouts by Rachael

How to Make Cider Chicken Thighs with Brussels Sprouts by Rachael

We Surprise The Adorable Couple Behind The Secret @MealsSheEats …

How To Make John's Blackberry-Ginger "House Call Mocktail | John…

What Happens In Your Body When You Eat Whole vs Refined Grains |…

How To Make Pho | Rachael Ray

How To Make Honey Soy Glazed Salmon | Dr. Ian Smith

Deals From Rue La La: Genuine Soft Leather Jackets, Healthy Pres…

Cake Boss Buddy Valastro's Fun Cake Decorating Ideas For Spring

Former Rachael Ray Mag Editor Wrote 365 Thank You Letters In One…

How To Make Meatball Patty Melt Pizzas | Rachael Ray

Buddy Valastro Tells Rach He's at "About 75%" Strength in His Ha…

Buddy Valastro Surprises His Biggest Fan AGAIN—9 Years After Emo…

Jane Lynch Talks Hosting "The Weakest Link" Reboot + Rach Makes …

Tiny Home Tour: 28-Yr-Old Man Moves Into Renovated School Bus Af…

How To Make Buffalo Chicken Paillard With Slaw, Blue Cheese + Sc…

How To Make Instant Pot Cream of Cauliflower Soup | Healthy Inst…

Rach's General Tso's Chicken + Jeff Mauro's Charred Carne Asada …

Rach Makes Pho + Dr. Ian Smith's Honey Soy-Glazed Salmon

Cake Boss Buddy Valastro Surprises Longtime Fan + Rach's Meatbal…

Healthy Instant Pot Cream of Cauliflower + Rach's Quick Buffalo …

Guy Fieri Is Hosting a Covid Restaurant Relief Auction + REALLY …

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

Yield

Serves: 4

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, 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.