Beautiful red apples shine in this rustic dish made even more appealing when served tableside in a Lodge cast-iron skillet.
Braised chicken thighs with apples and bacon
(recipe and photo courtesy Anne Braly)
4 slices bacon, chopped
8 bone-in, skin-on chicken thighs (about 3 1/2 pounds total)
2 medium tart red apples, cored and cut into wedges
12 ounces apple cider
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
2 tablespoons whole-grain mustard
1 teaspoon kosher salt
2 cups (about 12 ounces) fresh Brussels sprouts, trimmed and halved
In a large skillet, cook bacon over medium heat until crisp. Remove from pan, reserving drippings in skillet. Add chicken, skin side down, and cook 10 minutes or until browned, turning once. Remove chicken from skillet. Add apples to the skillet and cook 4 minutes or until browned on both sides. Remove from skillet, then drain and discard drippings from skillet. Add apple cider, thyme, mustard and salt to skillet, scraping up any browned bits. Bring to a boil and reduce heat. Return chicken to skillet. Cover and simmer 10 minutes. Add Brussels sprouts. Cover and cook 5 minutes. Add apples back in and cook, uncovered, 3-5 minutes more or until chicken is done (temperature should read 165 degrees on a meat thermometer). To serve, divide chicken thighs, Brussels sprouts and apples among shallow bowls or plates. Spoon cider mixture over top and sprinkle each serving with bacon.