Braised Chicken with Brussel Sprouts & Apples

Another savory apple dish just in time for apple picking season. This one is cooked in cider and uses stewed apples so it’s double the apple flavor.

You can use any kind of chicken for this, but I think keeping the bone in the meat makes it taste better. Pork chops would work too!

Braised Chicken with Brussel Sprouts & Apples

  • Servings: 4
  • Difficulty: easy
  • Print


  • 4 slices bacon or turkey bacon, chopped
  • 8 bone-in, skin-on chicken thighs (about 3 1/2 pounds total)
  • 2 medium red apples, cored and cut into slices
  • 12 ounces apple cider
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons whole grain mustard
  • 1 teaspoon kosher salt
  • 12 ounces fresh brussel sprouts, trimmed and halved (2 cups)


  1. In a large skillet, cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet. Add chicken, skin side down, season with salt & pepper, and cook 10 minutes or until browned, turning once; remove from skillet. Add apples to the skillet and cook 4 minutes or until browned on both sides; remove from skillet. Drain and discard drippings from skillet.
  2. Add cider, thyme, mustard, and salt to skillet, scraping up any browned bits. Bring to boil; reduce heat. Return chicken to skillet. Cover and simmer 10 minutes. Add brussel sprouts. Cover and cook 5 minutes. Add apples and cook, uncovered, 3 to 5 minutes more or until chicken is done.
  3. To serve, divide chicken thighs, brussel sprouts, and apples among shallow bowls or plates. Spoon cider mixture over top. Sprinkle each serving with bacon. Enjoy! 
Adapted from:


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