Back to Braised Chicken and Brussels Sprouts All Reviews for Braised Chicken and Brussels Sprouts - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 45 mins Servings: 4 in-season-roast-chicken-030-med109000.jpg
Ingredients Ingredient Checklist 1 tablespoon olive oil 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces Salt and pepper 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
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 45 mins Servings: 4 in-season-roast-chicken-030-med109000.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 45 mins Servings: 4
Recipe Summary
prep: 10 mins total: 45 mins
Servings: 4
prep: 10 mins
total: 45 mins
prep:
10 mins
total:
45 mins
Servings: 4
4
in-season-roast-chicken-030-med109000.jpg
in-season-roast-chicken-030-med109000.jpg
Ingredients
Ingredients
- 1 tablespoon olive oil 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces Salt and pepper 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
Directions
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.
Reviews (5)
Add Rating & Review 64 Ratings 5 star values: 20 4 star values: 26 3 star values: 10 2 star values: 6 1 star values: 2
Reviews (5)
Add Rating & Review 64 Ratings 5 star values: 20 4 star values: 26 3 star values: 10 2 star values: 6 1 star values: 2
Add Rating & Review
64 Ratings 5 star values: 20 4 star values: 26 3 star values: 10 2 star values: 6 1 star values: 2
64 Ratings 5 star values: 20 4 star values: 26 3 star values: 10 2 star values: 6 1 star values: 2
64 Ratings 5 star values: 20 4 star values: 26 3 star values: 10 2 star values: 6 1 star values: 2
5 star values: 20 4 star values: 26 3 star values: 10 2 star values: 6 1 star values: 2
Martha Stewart Member Rating: 5 stars 03/01/2018 Was not sure if we put in oven with cover or not had to refer to video to see that pan goes in oven uncover. Martha Stewart Member Rating: Unrated 12/11/2013 Excellent dish, easy to put together after work. I used skinless thighs and rubbed them with chopped fresh thyme, salt and pepper and let it rest while I was gathering the ingredients. I also added a little unsalted butter to the pan when I removed the chicken since there was less fat. I usually put a lid on the pan when I finish in the oven, recipe didn't mention either way so I covered it. Amazing flavor and my husband loved it! Martha Stewart Member Rating: 5 stars 10/15/2013 Loved this--great, complex flavor without a ton of ingredients or effort. Perfect fall dinner! Martha Stewart Member Rating: 5 stars 10/10/2013 So delicious and hearty! I added a few minced cloves of garlic with the shallots and brussels sprouts, added some fresh thyme with the cream, and was a bit more generous with the mustard and cream. Would recommend and would definitely make again! Martha Stewart Member Rating: Unrated 02/21/2013 We LOVE this recipe and have made it a whole lot all fall and winter. I pat dry the chicken with a paper towel before seasoning and add the shallots to the pan and saute for a minute or so before I add the brussels sprouts. Delicious.Martha Stewart Member
Rating: 5 stars 03/01/2018
Was not sure if we put in oven with cover or not had to refer to video to see that pan goes in oven uncover.
Rating: 5 stars
Rating: Unrated 12/11/2013
Excellent dish, easy to put together after work. I used skinless thighs and rubbed them with chopped fresh thyme, salt and pepper and let it rest while I was gathering the ingredients. I also added a little unsalted butter to the pan when I removed the chicken since there was less fat. I usually put a lid on the pan when I finish in the oven, recipe didn’t mention either way so I covered it. Amazing flavor and my husband loved it!
Rating: Unrated
Rating: 5 stars 10/15/2013
Loved this–great, complex flavor without a ton of ingredients or effort. Perfect fall dinner!
Rating: 5 stars 10/10/2013
So delicious and hearty! I added a few minced cloves of garlic with the shallots and brussels sprouts, added some fresh thyme with the cream, and was a bit more generous with the mustard and cream. Would recommend and would definitely make again!
Rating: Unrated 02/21/2013
We LOVE this recipe and have made it a whole lot all fall and winter. I pat dry the chicken with a paper towel before seasoning and add the shallots to the pan and saute for a minute or so before I add the brussels sprouts. Delicious.
All Reviews for Braised Chicken and Brussels Sprouts
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Braised Chicken and Brussels Sprouts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
