1 teaspoon garlic powder
1/2 teaspoon paprika
3/4 teaspoon salt,divided
1/4 teaspoon ground black pepper
4 bone-in chicken thighs, about 1 1/2 pounds
1 tablespoon olive oil
12 ounces Brussels sprouts, trimmed and quartered
1 1/2 cups apple cider
1/4 cup maple syrup
2 tablespoons cider vinegar
1 tablespoons country Dijon mustard
- Combine the garlic powder, paprika, 1/2 teaspoon of the salt and pepper in a small bowl. Sprinkle the spice mixture all over the chicken.
- Heat the oil in a Farberware Neat Nest 12" Nonstick Skillet over medium heat. Add the chicken, skin side down and cook, turning once, until well browned, 11-12 minutes. Transfer the chicken to a plate.
- Add the Brussels sprouts and remaining 1/4 teaspoon salt to the skillet and cook, stirring occasionally, until crisp tender, about 4-5 minutes. Transfer the Brussels sprouts to a bowl.
- Meanwhile, combine the cider, maple syrup, vinegar and mustard in a bowl; mix well. Pour the mixture into the skillet and bring to a boil over medium heat; cook 3 minutes. Add the chicken, skin side down, reduce the heat to medium-low and simmer, turning the chicken over every 5 minutes, until an instant-read thermometer inserted into the thickest part of the thigh, without touching the bone, registers 165°F, about 25 minutes. Increase the heat to medium and continue cooking until the liquid in the pan is syrupy, about 3 minutes longer. Stir in the Brussels sprouts and cook 1 minute to heat through.