Healthy food does not have to be boring and flavorless! I have been cutting down calories, eating less fat, dairy and carbs but as you all know food is my life and I always want to enjoy my meals thoroughly no matter what. This dish has nice bright flavor from the Sherry Vinegar and the Apples but also a creamy richness from the Mustard and delicate Shallots. The Brussels Sprouts make the dish heartier but still super nutritious! A bonus is its gluten and dairy free! This is a great weeknight (or anytime) meal that you will want as a part of your usual rotation!

Chicken with Brussels Sprouts & Apples

Feed Approx 3 People

Ingredients-

2 Lbs of Bone in, skin on Chicken Thighs (thin chicken breasts can also be used or boneless thighs)
2 Tablespoons Extra Virgin Olive Oil
1 Large Shallot, Thinly Sliced
2 Large Cloves of Garlic, Minced
1 Fuji Apple (Core Removed), Thinly Sliced (1/4 inch thick slices) (You can also you any firm but sweet apple)
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Dried Marjoram
2 Cups Frozen Brussels Sprouts (fresh can be used if they’re cleared and ends trimmed)
Salt & Pepper
1/8 Cup Sherry Vinegar
1 Tablespoon Whole Grain Mustard
1 Tablespoon Dijon Mustard (creamy)
1 & 1/2 Cups Chicken Stock (or broth)
Fresh Parsley, Finely Chopped

Steps-

Heat a skillet or dutch oven with at least 3 inch sides on medium heat. Add 2 Tablespoons of Extra Virgin Olive Oil.
Generously Salt and Pepper your Chicken Thighs on both sides. When the oil is hot place the chicken skin side down into the pan. Let the chicken cook not hat side for about 5 minutes, uninterrupted or until the skin is golden brown. Flip the chicken and cook another 2-3minutes on the second side. Remove the chicken from the pan and set aside on a plate or tray.
Keep your existing pan on medium/low heat with all the chicken juices in there. Add the sliced shallots, garlic and apple to the pan and toss. Sauté until the apples get a little bit of color, about 4 minutes.
Add the Thyme and Marjoram and toss all together. Add the Sherry Vinegar to legalize the pan and use a scoop to scrape up any bits stuck to the pan. Add the Whole Grain and Dijon Mustard and stir.
Add the frozen Brussels Sprouts and cook for about 3 minutes just to start to thaw. Add a nice sprinkle of Salt and Black Pepper (you will likely need about 1/2 teaspoon of salt but you can taste later and adjust to your liking).
Add the 1 1/2 Cups of Chicken Stock. Put the chicken back in the pan, skin side up. Cover with a lid and simmer for 30-40 minutes or until the chicken is fork tender.
Remove the lid and simmer another 10 minutes to reduce the sauce slightly (or to your desired texture). Check your seasoning and enjoy!!