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Pan-Roasted Chicken with Brussel Sprouts and Apples Recipe

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This recipe for Pan-Roasted Chicken with Brussel Sprouts and Apples is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 chicken thighs (about 2 pounds total)
1 pound fresh Brussels sprouts
1 medium cooking apple, cored and thinly sliced
3 tablespoons pure maple syrup
1 teaspoon snipped fresh thyme
Directions:
Directions:
Remove skin from chicken. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. In a large nonstick skillet heat 1 tablespoon olive oil over medium-high heat. Add chicken to skillet. Cook about 10 minutes or until browned and crisp, turning once. Cook, partially covered, over medium heat about 15 minutes more until done, (at least 170 degrees F) turning once more. Remove chicken from skillet; keep warm.
Meanwhile, trim stems and remove any wilted outer leaves from Brussels sprouts; wash sprouts and drain well. Quarter any large Brussels sprouts and halve any small ones.
Add Brussels sprouts to hot skillet. Cook, covered, for 5 minutes over medium heat. Add apples. Cook, uncovered, about 5 minutes more or until sprouts are tender and golden, stirring occasionally. Drizzle with maple syrup; toss to coat.
To serve, transfer Brussels sprouts and apples to a platter. Arrange chicken thighs on top. Sprinkle with thyme.

 

 

 

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