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  • Writer's pictureJoe Centineo

Chicken and Brussels Sprouts with an Apple Cider Sauce

Updated: Jan 23


Chicken and Brussels Sprouts with an Apple Cider Sauce - Joseph Centineo - Amanda MacGregor - Food Allergy recipes

I love it when the end of the year rolls around; when summer is over, the holidays are approaching, and the air is getting colder. And the FOOOOOD! I love the food. Autumn food is some of my favorite eats: pumpkin treats, warm pies, and apple anything.


Whether you're looking for a taste of autumn anytime of year, or want to use for a holiday dish, our Chicken and Brussels Sprouts with an Apple Cider Sauce will be just what you need.



Chicken and Brussels Sprouts with an Apple Cider Sauce

 

Ingredients:

For the Brussel Sprouts Side Dish:

  • 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

  • 1 teaspoon sea salt

  • ¼ teaspoon ground pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • ½ teaspoon sage powder

For the Chicken and Apple Cider Sauce:



Chicken and Brussels Sprouts with an Apple Cider Sauce - Joseph Centineo - Amanda MacGregor - Food Allergy recipes

Directions:

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

  2. In a mixing bowl, add the Brussels Sprouts halves, apple slices, red onion wedges, and rosemary sprigs. Add the olive and seasonings to the bowl and toss until evenly distrubted. Line a baking sheet with parchment paper and spread the Brussel Sprouts mixture in a single layer. Roast on the upper rack of the oven for about 25 to 30 minutes, or until tender and browned. Toss the veggies halfway through.

  3. In a large ovenproof skillet, heat 1 tablespoon of olive with the chopped rosemary 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.

  4. Pour the cider into the skillet, making sure it sits around the pieces of chicken, and transfer the skillet onto the lower rack of the oven and roast until just cooked through; about 10 to 12 minutes.

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

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

  7. Slice the chicken and divide among the plates, along with the roasted Brussels Sprouts and apples. Spoon the sauce over the plate before serving.

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