Chicken and Brussels Sprouts with Apple Juice Sauce

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 510, total fat 19 G., saturated fats G., proteins 55 G., carbohydrates 28 G., fiber G., cholesterol mg, sodium mg, sugar G.

This dish will be sure to attract compliments, even at the holiday table. The vibrant and elegant presentation matches the deep, rich flavor, characterized by the perfect combination of chicken and the sweetness of apples. The sauce is so good, you'll never want to miss it. Dark meat lovers can use chicken thighs instead of breasts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450g Brussels sprouts, remove outer leaves and tough stems, cut in half
2 sweet apples, cut into slices
1 red onion, sliced (leave the root part whole)
2 small sprigs rosemary, plus 1 teaspoon finely chopped leaves
2 tbsp. l. olive oil
2 tbsp (30 g) butter
4 boneless, skinless chicken breasts (about 230g each)
2/3 cup unfiltered apple juice without added sugar
1 teaspoon apple cider vinegar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Brussels sprouts, apples, red onion, rosemary, butter, chicken breasts, apple juice, apple cider vinegar

Cooking the dish according to the recipe:

Preheat oven to 450°F (230°C) and position racks in the upper and lower thirds of the oven. Toss the Brussels sprouts with the apples, red onion, rosemary sprigs, olive oil, 1/2 teaspoon salt, and a few grinds of pepper on a baking sheet. Spread them in a single layer and roast on the top rack, turning halfway through, until tender and golden brown, 25-30 minutes.
Meanwhile, heat 1 tablespoon (15 g) of butter in a large oven-safe skillet over medium-high heat. Season the chicken on both sides with salt, pepper, and rosemary leaves. Place the chicken in the skillet and cook until browned on the bottom, about 6 minutes. Flip and cook for another 2 minutes. Then pour the apple juice into the skillet around the chicken. Transfer to the bottom rack of the oven and bake until cooked through, 10 to 12 minutes.

Transfer the chicken to a cutting board to rest, and return the pan to medium-high heat. Reduce the sauce until reduced by half, about 1 minute. Remove from heat. Stir in the remaining 1 tablespoon (15 g) butter and vinegar. Season with salt and pepper.
Slice the chicken and arrange on plates along with the roasted vegetables and apples. Pour the sauce over the meat.

Categories:

recipe / Calorie content of prepared meals / Main courses / Vegetables and mushrooms / Bird / Food Network - recipes

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