This fall chicken recipe takes only 50 minutes to prepare utilizing local, seasonal fresh produce and the chicken thigh (dark meat). We favor bone-in thighs for better flavor and it is less expensive than using the chicken breasts (white meat). The sauce is made from the pan and is delicious to serve with mashed potatoes or rice. This dish is ideal for a family dinner or a casual get-together with friends.
Yields: 4 servings
- 4 slices bacon, cut into ¾ inch pieces
- 8 bone-in, skin-on chicken thighs (about 3 1/2 pounds total)
- 2 medium tart Courtland or Granny Smith apples, cored and cut into wedges
- 1 12 oz. bottle hard cider or the same amount of fresh cider from the orchard
- 2 tablespoons chopped fresh thyme
- 2 tablespoons whole grain mustard
- 1 teaspoon kosher salt
- 12 ounces 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 165 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.