Dinner Recipes
Chicken, Apples, and Brussels Sprouts
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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:
- Calories 550
- Fat 17g
- Saturated Fat 4g
- Cholesterol 180mg
- Sodium 640mg
- Total Carbohydrate 42g
- Dietary Fiber 9g
- Sugars 23g
- Protein 53g
- Vitamin A 18% DV
- Vitamin C 173% DV
- Calcium 10% DV
- Iron 31% DV