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Chicken apples and brussels sprouts

Chicken, Apples, and Brussels Sprouts

For this recipe, we coat the chicken with Dijon mustard and bake it with wine, apples, and shallots until it’s tender and incredibly juicy, and then serve it on a bed of braised Brussels sprouts. It’s an absolute crowd pleaser!

It’s the juicy meat that is so appealing. What’s our secret? We use bone-in chicken thighs with the skin. Dark meat has a lot of flavor to begin with, and cooking it with the bone and the skin helps the meat stay moist and flavorful.

Our tips: Choose a nice firm apple for this recipe, like an Envy or a Fuji. If you don’t enjoy chicken thighs, swap in four chicken breasts — and increase the cooking time a little. Our meat cutters can trim any excess skin and fat for you at no extra charge.

Servings: 4

Ingredients

8 organic chicken thighs, with skin and bones, excess skin and fat trimmed
3 Tbsp Napa Valley Naturals Organic Olive Oil, divided
½ tsp Le Saunier de Camargue fleur de sel sea salt
½ tsp black pepper
¼ cup Maille Old Style Whole Grain Dijon Mustard
3 medium organic apples, cored and cut into eighths
6 oz Melissa’s organic shallots, peeled and cut into eighths
1 small red onion, peeled and cut into eighths
1 cup dry white wine, divided
½ cup, plus 2 Tbsp Bragg’s Organic Apple Cider Vinegar, divided
1 lb small Brussels sprouts, halved

Directions

Preheat the oven to 450°, and place the rack in the upper third.
In a large bowl, toss the chicken with 1 tablespoon olive oil.
Arrange the chicken around the edges of a large, glass baking dish in a single layer. Use your hands to work the mustard the under skin and spread it over the exposed meat. Note: you’ll be removing the skin after cooking.
Season the chicken with salt and pepper, again, concentrating on seasoning under the skin.
In the large bowl, toss the apples, shallots, onions with 1 tablespoon of olive oil.
Arrange the mixture in center of the baking dish and around the chicken pieces.
Combine the wine and vinegar in a measuring cup. Slowly add it to the dish, being careful not to rinse the seasoning off the chicken.
Bake the chicken, fruit, and veggies for 25 to 30 minutes, until the chicken reaches 165° on an instant-read thermometer.
Meanwhile, heat the remaining ½ cup wine and 2 tablespoons of vinegar over high heat in a large, flat-bottom skillet with a lid.
Add Brussels sprouts to the skillet and cook them in a single layer, covered, for about 3 minutes.
Remove the lid and continue to cook the sprouts, stirring, until the liquid is almost completely evaporated, about 3 more minutes.
Remove the sprouts from the stove for 1 minute. Add the remaining tablespoon of oil, and return them to the stove to brown, stirring, for about 2 minutes. Transfer them to a large serving dish with sides.
When chicken is done, remove skin and transfer the meat to the serving dish, arranging it over the Brussels sprouts.
Transfer the apples, shallots, and onions to the serving dish. Spoon some of the pan juices over the dish and serve.

Each serving of 2 thighs with Brussels sprouts, apples, and onions contains: