Chicken thighs and Brussels sprouts are cooked in a skillet...

Chicken thighs and Brussels sprouts are cooked in a skillet with cider-maple glaze. (September 2022) Credit: Marge Perry

Chicken thighs make the cook’s life easier. They are far more forgiving than lean breasts, which easily dry out when overcooked. Thighs, on the other hand, allow room for error. Overcook them by five minutes and you will not notice the difference.

Of course, breasts have their own claims to fame. They are leaner, which is important for anyone watching their waistline or cholesterol. To make this meal with bone-in breasts, add the Brussels sprouts when the internal temperature of the chicken reaches 160 degrees. That will take roughly the same amount of time, depending on how thick the breasts are.

Whichever part of the chicken you opt for, this dinner makes the most of fall flavors, and is both simple and tasty enough to be part of your regular meal rotation.

Cider-Maple Glazed Chicken with Brussels Sprouts

1 teaspoon garlic powder

1/2 teaspoon paprika

3/4 teaspoon salt, divided

1/4 teaspoon ground black pepper

4-6 bone-in chicken thighs, about 1 ½ to 2 pounds

1 tablespoon olive oil

12 ounces Brussels sprouts, trimmed and quartered

1 1/2 cups apple cider

1/4 cup maple syrup

2 tablespoons cider vinegar

1 tablespoon country Dijon mustard

1. Combine the garlic powder, paprika, 1/2 teaspoon of the salt, and pepper in a small bowl; sprinkle it evenly over the chicken.

2. Heat the oil in a large skillet over medium heat. Add the chicken, skin side down and cook, turning once, until well browned, 11-12 minutes. Transfer the chicken to a plate.

3. Add the Brussels sprouts and remaining 1/4 teaspoon salt to the skillet and cook, stirring occasionally, until crisp tender, about 4-5 minutes. Transfer the Brussels sprouts to a bowl.

4. Combine the cider, maple syrup, vinegar and mustard in a bowl. Pour the mixture into the skillet and bring to a boil; cook 3 minutes. Add the chicken, skin side down, and reduce the heat to medium-low. Simmer until an instant-read thermometer inserted into the thickest part of the thigh, without touching the bone, registers 165°F, about 25 minutes. Increase the heat to medium and continue cooking until the liquid in the pan is syrupy, about 3 minutes longer. Stir in the Brussels sprouts and cook 1 minute to heat through.