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Crunchy Brussels sprouts make a perfect counterpoint to the rich flavor of the chicken in this autumnal dish. Plus, you can make it a complete one-stack meal by pairing it with Orange Scented Mashed Sweet Potatoes and Spice Toasted Pecans using just a single stack of Farberware Neat Nest skillets.
Yield:4 Servings
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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
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