Ingredients

• Apple cider is one of our all-time favorite ingredients when it comes to cozy fall cooking. Here, the cider’s natural sweetness is balanced by just enough tangy shallot in a gravy that’s drizzled over roasted chicken and peak-season Brussels sprouts. And because we couldn’t resist pushing the comforting vibes to the limit, it’s finished with a side of cheesy mashed potatoes.
• 1 shallot
• 1 russet potato
• 2 boneless chicken breasts
• 8 ounces shredded Brussels sprouts
• 2 tablespoons heavy cream
• 1 ounce shredded white Cheddar cheese
• 2 packets unsalted butter
• 4 ounces milk
• 1/2 cup apple cider
• 1 tablespoon apple cider vinegar

Directions

• 1. Preheat oven to 425°F. Peel shallot and mince. Pat chicken dry with paper towel. Peel potato and cut into ½-inch dice, then place in a medium pot. Cover with cold water and season generously with salt, then bring to a boil over high heat. Cook until tender when pierced with a knife tip, about 8 minutes. Drain and return to pot, off heat, then cover and set aside.
• 2. While potatoes boil, place a large ovenproof pan over medium heat. Season chicken all over with ½ teaspoon salt and pepper as desired. When pan is just smoking, add chicken skin-side down and sear until skin is golden brown and easily lifts from pan, 8-9 minutes. Transfer chicken to a plate, skin-side up, leaving behind any juices in pan. 
• 3. Add Brussels sprouts to pan from chicken over medium heat and toss to coat with any pan juices. Season with ¼ teaspoon salt and pepper as desired and cook to soften slightly, about 2 minutes. Return chicken to pan, skin-side up, nestling into Brussels sprouts. Transfer to oven and roast until Brussels sprouts are golden and chicken is cooked through and no longer pink, 12-15 minutes. Divide between 2 serving plates, reserving pan for gravy.
• 4. While chicken roasts, add heavy cream, Cheddar, butter, and half of milk to pot with potatoes. Using a large fork or potato masher, mash until smooth. Taste and add more salt and pepper as desired, then cover to keep warm until serving. Save remaining milk for your morning coffee.
• 5. Add 1 teaspoon olive oil to pan from chicken over medium-high heat. When oil is shimmering, add shallot and cook until translucent, 1-2 minutes. Add apple cider and apple cider vinegar and cook, scraping up any browned bits from bottom of pan, until liquid has reduced by half, about 4 minutes. Remove pan from heat. Taste and add salt and pepper as desired.
• 6. Spoon pan gravy over chicken. Serve with Cheddar mashed potatoes and roasted Brussels sprouts and dig in!

Nutrition

Photos