Apple Cider Glazed Chicken Thighs with Brussels Sprouts

• 2 lb bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 cup apple cider
• 1/4 apple cider vinegar
• 2 tbsp Dijon mustard
• 3 cloves garlic, chopped
• 2 cups chopped Brussels
• 1 red onion, sliced
• Fresh thyme
• Fresh rosemary

1. Preheat the oven to 400 °F.
2. In a large skillet, heat olive oil over medium heat.
3. Pat dry the chicken thighs and season with salt and pepper.
4. Sear the chicken thighs on both sides until golden brown.
5. Once the thighs are seared, remove from the pan and set aside. Turn the heat down to medium and add the sliced red onion to the pan and cook for 5-6 minutes until soft. Add garlic, rosemary and thyme and cook for an additional 2 minutes.
6. Deglaze the pan with apple cider vinegar, apple cider and whisk in Dijon mustard. Add the Brussels sprouts and bring the mixture to a low boil. Cook down for about 5 minutes.
7. Add the chicken thighs back into the pan and lay fresh thyme over the chicken thighs.
8. Transfer the entire pan into the preheated oven and bake for 25 minutes, or until the chicken is cooked through.
9. Remove the chicken from the oven and spoon the sauce over the thighs before serving.

Enjoy!

Pro tip: For extra warmth and an immune boost, pair this dish with our Immune Boosting Elixir!

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