Apple Cider-Glazed Chicken with Roasted Brussels Sprouts, Potatoes & Carrots

Apple Cider-Glazed Chicken

with Roasted Brussels Sprouts, Potatoes & Carrots

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 590 Cals/serving

In this wholesome meal, we’re reveling in some of the season’s most exquisite flavors. We’re glazing our chicken with a truly special pan sauce: rich demi-glace and butter combine with Dijon mustard and apple cider­ (more than just a delicious cool-weather beverage!) for harmonious results. As a real treat, we’re adding roasted chestnuts, whose robustness puts the sauce over the top. Earthy-sweet fall vegetables, crisped up in the oven with fresh thyme, make for an effortlessly tasty side.

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Apple Cider-Glazed Chicken with Roasted Brussels Sprouts, Potatoes & Carrots
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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; cut into bite-sized pieces. Medium dice the potatoes. Peel the carrots and cut into bite-sized pieces. Peel and medium dice the onion. Pick the thyme leaves off the stems; discard the stems. Roughly chop the chestnuts.

Roast the vegetables:
2 Roast the vegetables:

Place the Brussels sprouts, potatoes, carrots, onion and thyme on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the chicken:
3 Cook the chicken:

Once the vegetables have roasted for about 10 minutes, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until browned and just cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.

Make the pan sauce:
4 Make the pan sauce:

Add the chestnuts, mustard, demi-glace, apple cider and ¼ cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally and scraping up any fond from the bottom of the pan, 3 to 5 minutes, or until the liquid has reduced in volume by about half.

Glaze the chicken:
5 Glaze the chicken:

Add the butter and cooked chicken to the pan of sauce. Cook, occasionally spooning the sauce over the chicken, 1 to 2 minutes, or until the chicken is thoroughly coated. Remove from heat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the roasted vegetables and glazed chicken between 4 plates. Top each with a few spoonfuls of the pan sauce. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; cut into bite-sized pieces. Medium dice the potatoes. Peel the carrots and cut into bite-sized pieces. Peel and medium dice the onion. Pick the thyme leaves off the stems; discard the stems. Roughly chop the chestnuts.

2 Roast the vegetables:

Place the Brussels sprouts, potatoes, carrots, onion and thyme on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables:
3 Cook the chicken:

Once the vegetables have roasted for about 10 minutes, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until browned and just cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.

4 Make the pan sauce:

Add the chestnuts, mustard, demi-glace, apple cider and ¼ cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally and scraping up any fond from the bottom of the pan, 3 to 5 minutes, or until the liquid has reduced in volume by about half.

Make the pan sauce:
Glaze the chicken:
5 Glaze the chicken:

Add the butter and cooked chicken to the pan of sauce. Cook, occasionally spooning the sauce over the chicken, 1 to 2 minutes, or until the chicken is thoroughly coated. Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the roasted vegetables and glazed chicken between 4 plates. Top each with a few spoonfuls of the pan sauce. Enjoy!

Plate your dish: