Cassie’s Ruminations

White Wine Braised Chicken Thighs and Brussels Sprouts

This is a fast and easy one pan dinner. Skinless boneless chicken thighs and small brussels sprouts are seasoned with salt and pepper, browned in olive oil, then braised in a somewhat dry white wine. I used a moscato (Beringer), but a chardonnay would work well here too.

White Wine Braised Chicken Thighs and Brussels Sprouts
Serves 2

1.5 lb skinless boneless chicken thighs
1 lb small brussels sprouts
1 small bottle (187 ml) moscato wine
kosher salt and black pepper
1 tbsp olive oil

Trim the brussels sprouts and cut an “x” into each stem end – this will help them to cook faster and more evenly.

Season the chicken thighs generously on both sides with kosher salt and black pepper.

Heat the olive oil in a large skillet over medium high heat. When it starts to shimmer, add the chicken thighs and brussels sprouts. Brown the thighs well on one side, about 3 minutes, then turn them over.

Add the wine to the skillet and cover. Reduce heat to medium low and let braise for 5-7 minutes, or until the internal temperature of the chicken thighs reaches 160 degrees F.

Serve warm.