Braised Chicken and Brussels Sprouts

64 Ratings
  • 5 20
  • 4 26
  • 3 10
  • 2 6
  • 1 2

The sweet, earthy flavor of brussels sprouts pairs well with braised chicken in this one-skillet meal.

Everyday Food, November 2012

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Read the full recipe after the video.

Recipe Summary test

prep:
10 mins
total:
45 mins
Servings:
4
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Ingredients

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.

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  • 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.

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Reviews (5)

64 Ratings
  • 5 20
  • 4 26
  • 3 10
  • 2 6
  • 1 2
Martha Stewart Member
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
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
10/15/2013
Loved this--great, complex flavor without a ton of ingredients or effort. Perfect fall dinner!
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Martha Stewart Member
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
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.
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