Braised Chicken with Apples and Brussels Sprouts

Braised Chicken with Apples and Brussels Sprouts

Sep 26 2018


35-40 mn

Serves 6

This the perfect fall dish. It has all the yummy and warm fall flavors and only require 1 pot!!!


  • 6 Chicken thighs ( bone in, skin on)
  • 1 cup of Brussels sprouts, cut in 4
  • 1 apple cut in small pieces
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 4-5 tbsp of olive oil
  • 1/4 cup of apple cider vinegar
  • 2 tbsp of dijon mustard
  • 2 tbsp of chicken stock
  • 1-2 tbsp of greek yogurt
  • Salt and pepper to taste


Preheat the oven to 350 degrees.
In a dutch oven, heat the olive oil over medium-high heat. When it is shimmering, place the chicken thighs skin-side down. Flip over after 5 minutes.
Cook for more 5 minutes and remove the chicken from the pan and set aside.
Reduce the heat to medium and add the onion and garlic. Sauté for 5-7 minutes.
Raise heat back to medium-high and add the apple cider and chicken stock.  Scrape the bottom of the pan with a wooden spoon to release any pan drippings into the liquid.
Add the mustard and greek yogurt; stir to fully combine. Add the apples and the brussels sprouts and return the chicken to the pan, cover and place into the preheated oven.
Cook for 35 minutes. The final temperature should register 165 degrees on a meat thermometer.

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