Chicken Thighs and Brussels Sprouts with Mustard Sauce

配料

- 2 tbsp evoo, divided

- 1 1/2 to 2 lbs chicken boneless chicken breasts - skin-on or skinless both work

- ½ tsp salt

- ¼ tsp freshly ground black pepper

- ¾ cup low sodium chicken broth

- ¼ cup unfiltered apple cider (I prefer Bragg)

- 2 tbsp whole-grain Dijon mustard

- 2 tbsp butter, divided

- 1 tbsp chopped fresh flat-leaf parsley

- 12 oz Brussels sprouts, trimmed and halved

-red pepper flakes

步骤

- Season chicken with salt and pepper, and red pepper flakes reserving a bit (about 1/8 tsp) for the Brussels sprouts.

- Wash and dry your Brussels sprouts. Trim and halve each sprout.

- Heat a large skillet over high heat. Add 1 tbsp extra virgin olive oil until it’s shimmering. The pan is ready when a splash of water sizzles and quickly evaporates. Sear the chicken skin (or where the skin would be) side down, allowing it to get a nice brown crust, about 4-6 minutes. Flip the chicken over and continue to cook over medium heat.

-Cook the chicken to 165F internal temp and remove from the pan. Place the chicken on a plate and keep warm.

- In another skillet, heat remaining 1 tbsp oil and 1 tbsp butter over medium-high heat. Add the Brussels sprouts (I also included some onions). Sauté 2 minutes or until nicely browned. Season with the remaining 1/8 tsp salt and add ¼ cup of chicken broth to the pan. Cover and cook 4 minutes, then remove the lid and cook until crisp and tender.

- Heat the pan you cooked the chicken in over medium-high heat. Add ½ cup chicken broth and the apple cider vinegar. Bring to a boil, making sure to scrape the pan to loosen up the browned bits.

- After it comes to a boil, reduce heat to medium-low and simmer 4 minutes or until it thickens. There is pectin in apple cider vinegar that helps to thicken the sauce naturally. Once the sauce has thickened, whisk in mustard, 1 tbsp of butter and fresh chopped parsley. Serve the chicken and sprouts with the finished sauce.