Rachael's Cider Chicken Thighs with Brussels Sprouts

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.