How to Make Cider Chicken Thighs with Brussels Sprouts by Rachael
This Video of Rach's Number One Feline Fan Watching Her Cook on …
Anthony Michael Hall Talks "Halloween Kills" Story: "It's classi…
You're Doing It Wrong: How to Burn + Extinguish Your Candles So …
How to Make Crispy Skin Chicken with 5-Spice and Sichuan Pepper …
How to Make Bifteki (Greek Burger Patties) | Rachael Ray
First Makeover Back in the Studio is for a Deserving Woman Who's…
Jeremy Sisto Teases Loophole That Could Allow Him to Make an App…
How to Tell if Someone's Been in Your House While You're Away, A…
How to Kick Out a Car Window If You're Kidnapped | Former CIA Of…
This 16-Year-Old Started Her Secret Identity Movement for All Wo…
How to Transition Back to "Real Clothes" with Comfortable Staple…
How to Make Chicken with Apples and Pears and Cheesy Potatoes | …
Why New York Times-Bestselling Thriller Writer Brad Meltzer Was …
Jennifer Tilly on Her Chucky Character Never Aging: "It's Really…
Family-Run Vietnamese Restaurant Lilly's Cafe Is Still a New Orl…
How to Make Corn Crème Brûlée | Richard Blais
How to Make Charred Radicchio Salad | Rachael Ray
How to Make Butter-Basted Ribeye Steaks | Richard Blais
How to Make Bucatini with Creamy Bacon and Onion Sauce | Rachael…
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
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.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
