Quick and easy. Tender browned chicken thighs are nestled in a skillet along with flavorful Brussels sprouts and bacon.
6 - 8
skinless chicken thighs
or other light colored oil
fresh Brussels sprouts
trimmed and quartered
cut into ¼" pieces
freshly grated nutmeg
dry white wine
Preheat oven to 350-degrees
Heat the oil over medium/high heat in a large skillet.
Season the chicken thighs on both sides with some of the salt and pepper and add them to the skillet to brown on each side. Remove the browned chicken to a plate and keep warm.
Add the bacon to the skillet and cook, stirring occasionally, for approximately 3-4 minutes.
Add the prepared Brussels sprouts to the bacon and continue cooking, stirring occasionally for approximately 5 minutes. Add the remaining salt and pepper to the skillet.
Stir in the diced shallot, nutmeg, and white wine making sure to scrape up the browned bits from the bottom of the pan.
Reduce the heat to low and stir in the heavy cream.
Nestle the chicken thighs back into the skillet, cover, and place in a preheated 350-degree oven for approximately 15 minutes, or until the chicken juices run clear.
Serve and enjoy!
Tools and equipment:
wooden spoon or spatula