Apple Cider Vinegar Chicken with Root Vegetables and Brussels Sprouts
This one skillet chicken dinner is rich and bright, and it’s loaded with veggies!
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Total Time: 47 minutes
- Yield: 2 1x
Ingredients
2 tablespoons olive oil
3 lbs. boneless, skinless chicken thighs, excess fat trimmed
1 1/2 teaspoons Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 parsnips, cut into 1/4-inch slices
1 leek, white and pale green parts only, well washed and sliced into 1/2-inch slices
1/2 cup Brussels sprouts, halved
2 tablespoons apple cider vinegar
3 cups chicken stock
2 teaspoons arrowroot powder
1 tablespoon cold water
Fresh thyme, for garnish
Instructions
Heat olive oil over medium heat in a large oven-proof skillet until it shimmers.
Season the chicken thighs with Italian seasoning, salt, and pepper. Place chicken thighs in the pan.
Cook chicken for 12 minutes, flipping halfway through. Transfer chicken to a platter and lightly tent with foil. Reserve.
Add parsnips, leek, and Brussels sprouts to the pan. Stir well. Sauté for 7-10 minutes, or until the parsnips are softened.
Pour in the vinegar, and stir well to remove any browned bits from the bottom. Bring to a light simmer, and add in the chicken broth.
In a small bowl whisk together the arrowroot powder and water.
Add the mixture into the pan, and stir well. Bring to a light boil.
Nestle chicken back into the pan.
Reduce heat to medium low, and cook until the chicken registers between 175-185 degrees with a meat thermometer, approximately 7-10 minutes.
Garnish with fresh thyme, if using.
Nutrition Facts
- Serving Size: 1
- Calories: 673
- Sugar: 3.1g
- Sodium: 796mg
- Fat: 45g
- Saturated Fat: 14.5g
Find it online: https://thecoconutmama.com/apple-cider-vinegar-chicken/