For the October 29 Mill City Cooks demo, Chef Jenny Breen prepared an eight ingredient recipe, Cider-Braised Chicken with Brussels Sprouts.
Ingredients included bacon, bone-in chicken pieces, tart red apples, apple cider, Brussels sprouts, fresh thyme, mustard and kosher salt.
Jenny started by browning bacon, which was then set aside to be used for garnish.
Next, chicken from Sunshine Harvest Farm was browned in the bacon drippings.
After the chicken was browned and removed, Jenny added cider, fresh chopped thyme and sliced apples to the pans, letting them cook just long enough to slightly brown and soften.
The apples were then set aside, and the chicken was returned to the pans. Jenny added more cider, mustard and Brussels sprouts and covered the pans to simmer.
Last, the apples were added back in.
Recipes from the Mill City Cooks demos are available online.
Thank you to the Wedge Community Co-op for sponsoring the 2016 Mill City Cooks demos.