One-Pot Apple Cider Braised Chicken with Brussels Sprouts and Bacon

One Pot Apple Cider Braised Chicken with Brussels Sprouts & Bacon (paleo, dairy-free, gluten-free) - Lexi's Clean Kitchen

This One-Pot Apple Cider Braised Chicken with Brussels Sprouts and Bacon is the perfect fall meal! Packed with vegetables and hearty autumn flavor, this dish will be the hit of any dinner, weekday or weeknight! Made in partnership with Shenandoah Valley Organic!

One Pot Apple Cider Braised Chicken Brussels Sprouts Bacon | Lexi's Clean Kitchen

The salty bacon, sweet apple cider sauce, brussels sprouts, and perfectly cooked fall off the bone chicken is the ultimate flavor combination for when you are craving something comforting!

One Pot Apple Cider Braised Chicken Brussels Sprouts Bacon | Lexi's Clean Kitchen

I am so excited to partner with my friends at Shenandoah Valley Organic for today’s awesome dish. SVO is a locally minded company that prides itself in producing the highest quality chicken grown on family-owned farms. Their Farmer Focus line allows you to actually see what farms your chicken is coming from, since each package you pick up at the store has a Farm ID for easy navigation on their website!

One Pot Apple Cider Braised Chicken with Brussels Sprouts & Bacon - Lexi's Clean Kitchen

Dairy-free, grain-free, low-carb, minimal ingredients and one pan for easy clean-up = fall dinner WIN in our book!

One Pot Apple Cider Braised Chicken Brussels Sprouts Bacon | Lexi's Clean Kitchen

One Pot Apple Cider Braised Chicken Brussels Sprouts Bacon | Lexi's Clean Kitchen

One-Pot Apple Cider Braised Chicken with Brussels Sprouts and Bacon

Prep Time 5 minutes Cook Time 45 minutes Serves 6

Ingredients

  • 5 pieces nitrate-free bacon
  • 2 pounds SVO bone-in chicken drumsticks and or chicken thighs
  • 1/4 cup leeks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt, more to taste
  • 1/2 teaspoon black pepper, more to taste
  • 1/2 pound brussels sprouts, quartered
  • 1 bundle fresh thyme
  • 2 cups fresh apple cider
  • 2 teaspoons dijon mustard, more to taste
  • 1 tablespoon maple syrup

Directions

  1. In a large dutch oven, cook bacon until crispy over medium heat. Remove from pan and set aside on a plate lined with a papertowel. Pour out all but 2 teaspoons bacon fat.
  2. Heat the bacon fat over medium-high heat.
  3. Pat the chicken dry and season generously with salt and pepper.
  4. Sear chicken until brown on both sides in the dutch oven. This should take about 5 minutes per side.
  5. Take chicken out of the pan and set aside on a plate.
  6. Add the leeks, garlic, a pinch of salt, a pinch of black pepper, and cinnamon. Stir well, making sure to scrape up the brown bits at the bottom of th pan. Cook until leeks are translucent.
  7. Add in the brussels sprouts and stir until combined. dijon mustard and thyme. Stir well.
  8. Pour in the apple cider and mix until everything is well combined. Make sure all of the brown bits from the bottom of the pan have been scraped up. Cover and bring the sauce to a boil. Lower the heat, and add back in the chicken. Cover and let simmer for 15 minutes, or until the chicken is fully cooked through.
  9. Take the chicken, brussels sprouts, and thyme sprigs out of the pan. Set the thyme aside, and place the chicken and brussels sprouts on the desired serving dish.
  10. Add maple syrup to the sauce and bring to a high simmer over medium-high heat. Whisk frequently until the sauce has become thick enough to coat the back of a spoon, this should take around 5-8 minutes. Taste and adjust mustard, sea salt, and black pepper based on desired taste.
  11. Pour the sauce over the chicken. Garnish with bacon and thyme and serve warm!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Find SVO in a store near you by plugging your zip code into their store locator here. This post is sponsored by Shenandoah Valley Organic. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

Brussels Sprout Flatbread Pizza

It’s finally feeling like Spring and this Brussels Sprout Flatbread Pizza is officially on the menu! It’s delicious, packed with greens, and the perfect use for Spring veggies!

Brussels Sprout Pizza

Does it seem like an odd combination to you? I promise you, it’s delicious! I tried brussels sprouts on a pizza in New York a few months back, and knew I had to make my own. I love how this has delicious pizza flavor but packs in veggies that you want to nourish your family and friends with! A double win in my book, and perfect for the Spring.

Brussels Sprout Pizza

Garlic + Pesto + Local Ricotta & Mozzarella Cheese + Roasted Brussels. Need I say more? It’s the perfect dinner or appetizer for any night.

Brussels Sprout Pizza

 

[yumprint-recipe id=’356′]Brussels Sprout Pizza

Brussels Sprout Pizza
Brussels Sprout Pizza

Have you ever tried brussels sprouts on a pizza?!

Learn more about living gluten free! Visit http://udisglutenfree.com/community. This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.


Brussels Sprout Pizza

Prep Time 10 min Cook Time 40 min Yields 2

Ingredients

    Pizza Crust

    Pesto

    Everything Else

    Directions

    1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
    2. Toss the brussels sprouts with oil and salt and roast for 30 minutes until fork tender and set aside.
    3. Combine all ingredients in your food processor and pulse until combined.
    4. Reduce oven temperature to 350°F.
    5. In a large bowl combine tapioca, coconut flour, baking powder, salt, and flax. Add in warm water and mix well. Add in palm shortening and egg and mix well to combine.
    6. Line a baking sheet with slipat baking mat or parchment paper; sprinkle with additional tapioca flour.
    7. Roll the dough into a ball (it'll be somewhat sticky- it's okay).
    8. Plop the ball onto your baking sheet and cover with an additional peach of parchment paper. Using a roller, gently roll out dough until as thin as you'd like your pizza to be. Don't make it too thin, or it'll be completely crunchy.
    9. Par-bake for 7 minutes until slightly golden.
    10. Remove from the oven and brush the olive oil and minced garlic onto the pizza, then brush the pesto onto the pizza, add both cheeses. brussels sprouts, and red pepper flakes, and bake until cheese is oozing and crust is golden brown, about 8 to 10 minutes.
    11. Slice and serve immediately.

    Recipe Notes

    • For dairy-free, add additional pesto and omit the cheese.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Paleo Pumpkin Biscuits

    These Paleo Pumpkin Biscuits are buttery, flakey and EASY to prepare. They are perfect for your holiday meal!

    Paleo Pumpkin BiscuitsPaleo Pumpkin Biscuits

    I for one can’t believe how quickly Thanksgiving is approaching. November feels like it is flying way faster than normal over here. My blogger friends and I wanted to bring you some epic options for everything but the turkey for this years Thanksgiving meal. All the recipes are gluten-free, dairy-free, and paleo-friendly! Winning.

    Paleo Pumpkin Biscuits

    My Pumpkin Biscuits are buttery, flakey, and the perfect warm biscuit to smear some butter on (also good with my homemade Nutella, just saying)! They flew off the plate faster than I could reheat them up!

    Paleo Pumpkin Biscuits

    These can be made two ways and both result in a soft flakey buttery biscuit that’ll wow even the most picky guest. Trust me!

    Paleo Pumpkin Biscuits

    Lee from Fit Foodie Finds made you Bacon Wrapped Brussels Sprouts, because bacon + brussels sprouts are the best combination ever. Seriously. Find these babies here.

    Taylor from Food Faith Fitness made you easy Maple Curry Roasted Sweet Potatoes. These are the perfect combination of flavors for your sweet potato side! Find the recipe here.

    Davida from The Healthy Maven made you a very special Pumpkin Pie. It’s in a pumpkin seed CRUST which sounds like the best healthy crust idea, ever! Find the recipe here.

    [yumprint-recipe id=’220′]

    Paleo Biscuits

    Prep Time 5 min Cook Time 15 min Serves 4

    Ingredients

      Dry

      Wet

      Directions

      1. Preheat oven to 350ºF.
      2. In a bowl combine dry ingredients.
      3. Add in wet ingredients and whisk together to combine.
      4. Line a baking sheet with baking lineror parchment paper.
      5. Roll dough into balls (does not have to be perfect).
      6. Bake for 12-15 minutes or until cooked through and flakey.
      7. Serve!

      Recipe Notes

      • *Leave out this step for a more savory roll!
      • **Both the pumpkin or the applesauce will aid in the soft, fluffy, flakey texture- they can be subbed 1:1
      • Serve warm with butter
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      What’s the one thing you can’t imagine not having on your Thanksgiving table?

      Brussels Sprout Breakfast Hash

      This Brussels Sprout Breakfast Hash is the perfect mix of sweet and salty! It is full of vegetables and protein to keep you going through the morning or for a quick weeknight dinner or brunch! This healthy paleo breakfast hash is hearty and a breeze to make in one skillet!

      Brussels Sprout Breakfast Hash

      Brussels Sprout Breakfast Hash

      The cold is coming, but more importantly so is Thanksgiving, followed by December and even more holidays. Do you have holiday spirit? I basically am obsessed with every holiday- none too small, and get way too excited.

      This dish is the perfect breakfast or brunch to serve up that holidays! Serve it up without eggs as a dinner side dish, and then have the rest for a breakfast hash- or go all breakfast with it! You’ll have happy friends and family members either way you slice it.

      Brussels Sprout Breakfast Hash

       

      Brussels Sprout Breakfast Hash

      Sweet Potato Sausage Hash Paleo

      If you like this breakfast recipe, try these others:

       

      Brussels Sprout Breakfast Hash

      Prep Time 10 min Cook Time 20 min

      Ingredients

      • 2 lb. brussels sprouts, cleaned, outer layer removed, and chopped somewhat fine
      • 6 strips nitrate-free bacon
      • 2 chicken sausages, chopped
      • 1 large orange sweet potato, cubed
      • 1 large white sweet potato (or red potatoes), cubed
      • 1 apple, cut into cubes
      • 1 onion, sliced
      • 2 cloves garlic, minced
      • 1 tbsp grass-fed butter or oil of choice
      • Himalayan sea salt, to taste

      Directions

    • In a skillet heat oil and garlic
    • Add in onions and let sauté for 2 minutes
    • Add in cubed sweet potatoes and brussels sprouts (cut in half or quarters) and let cook for 5-7 minutes, mixing often, until soft
    • Add apple, cooked crispy bacon, and chicken sausage into the pan
    • Mix and cook for an additional 5-7 minutes until all the flavors are combined and brussels sprouts and sweet potatoes are soft
    • Serve plain or with eggs!
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American Express are my own.