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Braised Chicken and Brussels Sprouts

  • Prep:
  • Total Time:
  • Servings: 4
Braised Chicken and Brussels Sprouts

Source: Everyday Food, November 2012


  • 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


  1. 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.

  2. 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 (4)

  • Mama Gina 11 Dec, 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!

  • bundazeffa 15 Oct, 2013

    Loved this--great, complex flavor without a ton of ingredients or effort. Perfect fall dinner!

  • MairiC 10 Oct, 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!

  • soupygirl 21 Feb, 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.

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