Cider-Glazed Chicken with Roasted Brussels Sprouts (aka Fall on a Plate)
Happy Saturday night! As I mentioned earlier, I have a few nice fall-friendly meals planned for this week, and starting with tonight I wanted to make some use of the tasty apple cider we had left in our fridge. Guess where it’s from? I’m not even going to say, as I’ve been saying it all too much recently. I saw in our recent issue of Cooking Light a recipe for a cider-glazed chicken, which I merely took as inspiration to come up with my own from scratch. The cider sauce was nice and complex, with a hint of smokiness from some bacon and a nice kick of sage to finish. Throwing some oven-roasted Brussels sprouts on the side was just a bonus. This wasn’t too difficult, and is sure to impress!
Cider-Glazed Chicken with Roasted Brussels Sprouts (Serves 3)
- 3 chicken breast halves, sliced in half horizontally or 6 packaged cutlets
- 3 slices bacon, diced
- 1 small shallot, minced
- 2 cloves garlic, minced plus 4-5 whole peeled cloves, divided
- 15-20 Brussels sprouts, trimmed, halved
- 1 tbsp. unsalted butter, cut into 4 small pieces, cold (leave them in the fridge until needed)
- 1/4 cup fresh sage leaves, torn in half, plus a few whole leaves for plating
- 1 cup apple cider
- 1/2 cup flavorful liquid (stock, broth, wine, beer, I used this)
- flour (for dredging)
- kosher salt
- freshly ground black pepper
- extra virgin olive oil
- Preheat oven to 425 degrees Fahrenheit. Lay out sprout pieces and whole garlic cloves on a large baking sheet. Drizzle with olive oil and season pan with a few large pinches of salt and the pepper.
- Put a large pot (such as a Dutch oven) over low-medium heat, and add bacon. Cook for 15-20 minutes, stirring occasionally, until fat is all rendered out and bacon is crisp. Remove from pan with a slotted spoon and set aside. Turn heat up to medium-high.
- Dredge chicken pieces in the flour to lightly coat and shake all excess off. Brown the chicken in the bacon fat, a few minutes per side, until just cooked through. Work in batches if necessary to not overcrowd pan. When chicken is done remove to paper-towel lined plate and cover loosely with aluminum foil. Turn heat to medium-low.
- Put baking sheet with Brussels sprouts in oven, cook for about 20 minutes, or until edges are browned and sprouts are softened, stirring once during cooking.
- Add garlic and shallots to leftover oil in pot and cook, stirring constantly for 15 seconds or until just fragrant. Add cider and stock and stir vigorously with whisk to scrape any browned bits off bottom of pot. Bring to a boil and reduce to a simmer.
- Cook sauce for 15-20 minutes, or until sauce is reduced enough to coat the back of a wooden spoon.
- Add chicken pieces back to pot and cook for 5-10 seconds a side to coat evenly with the glaze, then remove them to serving plates. Cut the heat, stir in the torn sage leaves, then add butter pieces to pot, one by one, while whisking steadily. Taste the sauce and add salt and pepper to taste.
- Spoon remaining sauce over plated chicken pieces, distribute the bacon pieces evenly among the pieces, and place halved sage leaves on top of chicken, as pictured. Divide Brussels sprouts evenly among plates and serve immediately.