This is a really simple one skillet supper.
It's starts out, that's why it smells so good in our studio,
with bacon, I'm gonna take the bacon out of the pan
so we can cook up our chicken in the drippin's.
On the chicken, again, I love bone-in, skin-on thighs.
They're affordable, they're foolproof.
You can keep a package in the freezer.
They're a great go-to,
and I liberally salt and pepper them.
And then, you put the skin side down
and let that skin render, let it get nice and crispy
before you flip her over.
We're gonna brown our chicken on both sides,
and then, in the drippings from the chicken and the bacon,
we are gonna cook up some big ol' beautiful Brussels sprouts
and lots of shallots, and then we're gonna pour
a maple mustard sauce down over the whole mass
and cook it all in the pan.
For the Brussels, just trim the very bottom
of the shoo shoo, the cabbage, and I'm just gonna have them.
And then, we're gonna place 'em
in the skillet cup side down.
Same deal with the shallots, I just have those.
We're gonna take a quick break, and then,
we'll make the sauce.
(audience applauds) (upbeat music)
Yeah, I'm still eatin' bacon.
(audience laughs)
Okay, so for the sauce, well first of all,
put your Brussels sprouts in cup side down,
so that in that dripping mixture
between the bacon and the chicken,
they're gonna get the most caramelization.
They're gonna develop their color,
which of course, develops their flavor.
You wanna get nice and brown like this.
Once they've browned up nicely,
then you can toss everybody around.
We're gonna slide the chicken back in, add the sauce,
and let it all simmer 'til the chicken's fully cooked,
another 10, 12 minutes.
So for the sauce, you can use about a cup and a half
of cloudy cider, fresh pressed cider,
or a cup and a half of hard cider,
essentially one can or one bottle of hard cider.
Or you can do a little combo and have half a hard cider.
(Rachael laughs)
But you want a cup and a half total basically.
(can fizzes)
The hard cider will give it a little more acidity.
The fresh cider will make it sweeter,
so it's how sweet or tangy you want your sauce.
Then, we're gonna add about a quarter cup of grainy mustard.
Couple of fat scoops
and about the same amount as maple syrup.
(audience gasps)
And a little nutmeg, already pulled one out.
(nutmeg grates)
(grater clinks)
About a quarter teaspoon of that,
and some nice, fresh chopped thyme.
Whisk all that together to get that mustard incorporated.
(whisk clanks)
Then, we're gonna toss these guys around, move 'em around
so the Brussels sprouts don't go too far.
Our pieces of browned, but not cooked through, chicken.
And pour your sauce over it. (audience cheers)
Alright, we're gonna let her cook up.
I'll meet you back here in a couple.
(audience cheers) (upbeat music)
So to serve this dinner, you need some charred bread.
You wanna mop up all of those great, delicious flavors,
so what I'm gonna do is rub our charred bread
with a little cut garlic.
And then, we're gonna drizzle with good, fancy olive oil.
And then, we're gonna hit it
with some smoked, flaky sea salt
so it tastes kinda like the bacon.
(audience laughs) (audience cheers)
So you take out a couple of pieces of thigh.
(audience gasps)
And then, you pile up your saucy sprouts and onions.
(audience cheers)
Yeah, and you just jam it on.
Yeah! (audience laughs)
Yeah! (audience cheers)
(wind chimes ring)