Autumn Harvest Chicken with Cranberry-Maple Glaze and Roasted Brussels Sprouts
This unique autumn-inspired chicken dish features a sweet and tangy cranberry-maple glaze, perfectly complementing the savory roasted Brussels sprouts and earthy wild rice. It's a delightful combination of flavors and textures that celebrates the season's bounty.
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Preheat your oven to 400°F. In a small saucepan, combine 1 cup of fresh cranberries, 1/4 cup of pure maple syrup, 1 tablespoon of apple cider vinegar, and a pinch of salt.
Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Season 4 chicken thighs with salt, pepper, and 1 teaspoon of dried thyme.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 5-7 minutes until golden brown.
Flip the chicken and pour the cranberry-maple glaze over the top. Add 1 pound of halved Brussels sprouts around the chicken in the skillet.
Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Transfer the skillet to the oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are tender and caramelized.
While the chicken is roasting, cook 1 cup of wild rice according to package instructions. Serve the chicken and Brussels sprouts over a bed of wild rice, drizzling any remaining glaze from the skillet on top.
Garnish with fresh thyme leaves for an extra touch of flavor and presentation.
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