It was a special birthday dinner celebration on Saturday night, albeit a low-key one. Featured centrally was a much-loved regularly appearing dutch oven braise for chicken thighs with Brussels sprouts and shallots. The flavor kick comes from dijon mustard and cider vinegar, mostly, although let's not discount what the braising portion of its story contributes to the terrific outcome. The easy side was stovetop-style stuffing. We all certainly enjoyed it!
"Braised Chicken and Brussels Sprouts," in Everyday Food, Issue 97, November 2012, p. 22. (A set of these magazines was the kind gift of friend and colleague Donna!) Although the recipe no longer appears online, click that link to go to a YouTube video for it.
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