If you think you don’t like Brussel sprouts, give them another try! Maybe you just had a bad experience with them when you were young, but if you cook them right these tiny cabbages can be super yummy! I almost always cook my Brussel sprouts with bacon to give them that wonderful smokey, salty touch. This time when making them I decided to add in some chicken and beans to round out the meal and make it a simple one pot dinner.
4 pieces of chicken (I used thighs but you can use whatever you like, even pork chops would be great in this recipe!)
3 T. olive oil
4 strips of bacon cut into 1/2 inch pieces
2 1/2 pounds of Brussel sprouts, ends cut off, cut in half and loose leaves removed
2 T. spicy brown mustard
2 tsp. fresh thyme
1 can of cannellini beans
1/2 cup of beer
salt and pepper
In a large skillet over medium-high heat, drizzle in your olive oil and add the bacon. Cook the bacon until lightly crisp. Salt and pepper your chicken and place into the skillet with the bacon, cook for about 5 minutes and then turn the chicken. Add your Brussel sprouts and toss them around in your pan to coat with the bacon fat. Continue cooking for about 5 minutes and then add the beans, fresh thyme and salt and pepper. To deglaze the pan and make a sauce, add in about a 1/2 cup of beer and stir in some spicy mustard. Place a lid over your skillet and turn down the heat. Let your chicken and Brussel sprouts cook in the sauce for just a couple minutes to soak up all the flavor. When your chicken is cooked through and your Brussel sprouts are tender, it is time to eat!