Quick Pan-Seared Chicken Thighs with Sautéed Brussels Sprouts and Apple
Juicy chicken thighs seared to perfection, served with a quick sauté of earthy Brussels sprouts and sweet-tart apple, finished with a simple pan sauce.
Ingredients
- Chicken thighs225 g
- Onion50 g
- Oil10 g
- Salt1 g
- Pepper0.5 g
- Brussels sprouts150 g
- Apple75 g
- Vegetable broth100 ml
- Cornstarch5 g
- Herbs2 g
Instructions
- 1Step 1
Trim excess fat from chicken thighs. Season generously with salt, pepper, and herbs. Halve or quarter the Brussels sprouts. Dice the apple and onion. (10 minutes)
- 2Step 2
Heat the oil in a large pan or skillet over medium-high heat. Add the chicken thighs and sear for 5-7 minutes per side, until golden brown and cooked through. Remove chicken from the pan and set aside. (14 minutes)
- 3Step 3
While the chicken rests, add the diced onion and Brussels sprouts to the same pan. Sauté for 4-5 minutes until slightly softened and browned. (5 minutes)
- 4Step 4
Add the diced apple to the pan and sauté for another 2-3 minutes. (3 minutes)
- 5Step 5
In a small bowl, whisk together the vegetable broth and cornstarch until smooth. Pour into the pan with the vegetables. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes. (2 minutes)
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