At Snapchef, we love creating unique recipes using local, seasonal produce. In this classic pan-sautéed chicken thigh entrée, we’ve incorporated the taste of New England autumn’s bounty with tart red apples, Brussels sprouts and hard cider to create a taste of fall in New England. Try it out and let us know what you think.
- 4 slices bacon, chopped
- 8 bone-in, skin-on chicken thighs (about 3 1/2 pounds total)
- 2 medium tart red apples, cored and cut into wedges
- 1 (12 – ounce bottle) hard cider
- 2 tablespoons chopped fresh thyme
- 2 tablespoons whole grain mustard – or spicy French mustard
- 1 teaspoon kosher salt
- 12 ounces fresh Brussels sprouts, trimmed and halved if large (2 cups)
- In a 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 175 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.