Apple Cider Chicken with Brussel Sprout Slaw
2 tbsp apple cider vinegar
1 tbsp dijon mustard
2 tbsp mayo
1/2 tbsp honey
1 cup dry apple cider
2 tbsp olive oil
1 small yellow onion
2 large macintosh apples
1 sprig rosemary
1 lb brussel sprouts
8 chicken thighs
2 tbsp butter
Brussel Slaw
1 tbsp apple cider vinegar
1 tbsp dijon mustard
2 tbsp mayo
1/2 tbsp honey
1 lb brussel sprouts
Pre Recipe Prep
Make your chicken
To a large frying pan over medium heat, warm 2 tbsp olive oil. Salt and pepper your chicken thighs and place on warmed pan. Cook until deep golden brown on one side (7-10 minutes). Flip your chicken and add thinly sliced onions to the pan around the chicken with a pinch of salt. Cook for another 3-5 minutes until cooked through. Remove chicken from pan, leaving onions. Add thinly sliced apples to the pan along with rosemary and 1 cup cider. Cook for 5-7 minutes until apples are softened and cider has reduced. Add 2 tbsp butter and cook for another minute. Add chicken back and cover with sauce, onions and apples. Serve with slaw
Make your slaw
While your chicken cooks, make your slaw. To a large bowl, add 1 tbsp apple cider vinegar, 1 tbsp dijon mustard, 2 tbsp mayo, 1/2 tbsp honey, and a pinch of salt and mix well. Add thinly sliced brussel sprouts and toss to coat. Serve alongside chicken.
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