• Joe Centineo

Chicken and Brussels Sprouts with an Apple Cider Sauce



  • 1 pound Brussels Sprouts, trimmed and halved

  • 2 Gala apples, cut into wedges

  • 1 red onion, cut into wedges

  • 2 small sprigs of rosemary

  • 2 tablespoons olive oil

Chicken and sauce:


  • Sea salt and pepper, for taste


  1. In your oven, position the racks in the upper and lower thirds of the oven then preheat to 450 degrees.

  2. Toss Brussels sprouts, apples, red onion, and rosemary sprigs with olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast on the upper rack of the oven, flipping halfway through, until tender and browned; about 25 to 30 minutes.

  3. Meanwhile, heat 1 tablespoon of olive oil with the chopped rosemary in a large ovenproof skillet over medium-high heat. Season the chicken on both sides with salt and pepper. Add the chicken to the skillet and cook until browned on the bottom; about 6 minutes. Flip and cook for 2 more minutes, then pour the cider into the skillet, around the chicken, and transfer the skillet onto the lower rack of the oven and roast until just cooked through; about 10 to 12 minutes.

  4. Remove the skillet from the oven using oven mitts and transfer the chicken to a cutting board to rest.

  5. Return the skillet to the stove and heat over medium-high heat. Simmer until the pan sauce is reduced by half; about 1 minute. Remove from the heat and swirl the remaining 1 tablespoon of olive oil and the vinegar.

  6. Slice the chicken and divide among the plates, along with the roasted vegetables and apple. Spoon the sauce over the chicken and enjoy!


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Amanda MacGregor and Joseph Centineo

EST. 2013 | New Jersey, United States | contactamandamacgregor@gmail.com