One-Pot Apple Cider Braised Chicken with Brussels Sprouts and Bacon

This meal turned out incredible! I was sold as soon as I read the ingredients and looked at the original recipe's picture, but it truly tasted as delicious as it sounds and looks! I used closer to 3 lbs of chicken breasts and 1.5 lbs of Brussels, so I increased the apple cider to 3 cups. Also, my local food market is still selling fresh apple cider, so I didn't even have to search around for a quality one, which was super awesome. I kept the bacon at 5 slices, but you can increase that number if you want more bacon in your meals. I don't really have much else to say about this one. This was a one-pot meal and I did the slicing and dicing as the meal was cooking. Overall, pretty simple and easy meal to make and it turned out absolutely delicious. I am such a sucker for the fall recipes and this one did not disappoint! Make it!

​One-Pot Apple Cider Braised Chicken with Brussels Sprouts and Bacon
Ingredients:

• 5 pieces nitrate-free bacon
• 2 pounds chicken drumsticks and or chicken thighs (I used chicken breasts)
• 1/2 cup leeks, diced
• 3 cloves garlic, minced
• 1 teaspoon cinnamon
• 1/2 teaspoon sea salt, more to taste
• 1/2 teaspoon black pepper, more to taste
• 1 pound Brussels sprouts, quartered
• 1 bundle fresh thyme
• 2 cups fresh apple cider (I used 3 cups)
• 2 teaspoons dijon mustard, more to taste (I used 3 teaspoons of Woodstock Organic Dijon Mustard)
• 1 tablespoon maple syrup

Directions:

1. In a large dutch oven, cook bacon until crispy over medium heat. Remove from pan and set aside on a plate lined with a paper towel. Pour out all but 2 teaspoons bacon fat.
2. Heat the bacon fat over medium-high heat.
3. Pat the chicken dry and season generously with salt and pepper.
4. Sear chicken until brown on both sides in the dutch oven. This should take about 5 minutes per side.
5. Take chicken out of the pan and set aside on a plate.
6. Add the leeks, garlic, a pinch of salt, a pinch of black pepper, and cinnamon. Stir well, making sure to scrape up the brown bits at the bottom of th pan. Cook until leeks are translucent.
7. Add in the brussels sprouts and stir until combined. dijon mustard and thyme. Stir well.
8. Pour in the apple cider and mix until everything is well combined. Make sure all of the brown bits from the bottom of the pan have been scraped up. Cover and bring the sauce to a boil. Lower the heat, and add back in the chicken. Cover and let simmer for 15 minutes, or until the chicken is fully cooked through.
9. Take the chicken, brussels sprouts, and thyme sprigs out of the pan. Set the thyme aside, and place the chicken and brussels sprouts on the desired serving dish.
10. Add maple syrup to the sauce and bring to a high simmer over medium-high heat. Whisk frequently until the sauce has become thick enough to coat the back of a spoon, this should take around 5-8 minutes. Taste and adjust mustard, sea salt, and black pepper based on desired taste.
11. Pour the sauce over the chicken. Garnish with bacon and thyme and serve warm!

Original recipe found here