Celiac.com 10/27/2018 - Looking for a simple one-pot meal that can handle family dinner as easily as it can tackle a casual get-together? This recipe marries the flavors of hard cider and chicken with Brussels sprouts and apples to deliver a knockout dish with a tasty sauce that goes great with rice or mashed potatoes.
- 4 slices bacon, chopped
- 6 bone-in, skin-on chicken thighs (about 2½ pounds)
- 2 medium tart red apples, cored and cut into wedges
- 1 12-ounce bottle hard apple cider, such as Crispin, Harpoon, or Doc’s Draft
- 2 tablespoons chopped fresh thyme
- 2 tablespoons whole grain mustard
- 1 teaspoon kosher salt
- 2 cups fresh Brussels sprouts, trimmed and halved if large
In large skillet cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet.
Add chicken, skin side down, and cook about minutes until skin side is browned.
Turn the chicken and cook another 5 minutes or so, and remove from skillet.
Add apples to the skillet and cook 4-5 minutes, stirring 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 boil and reduce heat.
Put the chicken back in the 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 cooked through.
Serve with chicken thighs, Brussels sprouts, and apples with rice or potatoes.
Top with cider mixture.