braised chicken and brussels sprouts... 45 minutes

 

the goods:

 

1 tablespoon olive oil

1 whole chicken, cut into pieces, or 2 large bone-in skin-on breasts

1 pound brussels sprouts, trimmed and halved

2 medium shallots, thinly sliced

1 tablespoon Dijon mustard

1/4 cup cider vinegar

1/2 cup chicken broth

2 tablespoons heavy cream

 

Preheat oven to 375 degrees. In a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and pepper. In batches, cook chicken until browned, about 6 minutes per side. Transfer to a plate, then add brussels sprouts and shallots to pan. Saute until golden brown, 3 minutes. Stir in mustard and cook 1 minute. Add vinegar and broth, return chicken to pan, and bring to a rapid simmer.

Transfer pan to oven and braise until chicken is cooked through, 20 to 25 minutes. Add cream to pan and swirl to combine; season with salt and pepper.