Lunchbreak: Maple Glazed Chicken Thighs with Brussels Sprouts

Michael Ponzio, Executive Chef of Medinah Country Club

Medinah Country Club

6N001 Medinah Road

Medinah IL, 60157


Maple Glazed Chicken Thighs with Brussels Sprouts

4 boneless, skin on Chicken Thighs

2 tsp Kosher Salt

½ tsp Garlic Powder

¼ cup Extra Virgin Olive Oil

2 slices Bacon, Chopped

12 Brussels Sprouts, Julienned

½ Honeycrisp Apple, Julienned

2 tbsp Chopped Hazelnuts

1 tbsp Unsalted Butter

1 tsp Red Wine Vinegar

¼ cup Pure Maple Syrup

 For the Maple Glazed Chicken

  1. Preheat oven to 375 degrees
  2. Season the chicken thighs with salt and garlic powder
  3. Sear them skin side down in olive oil over medium heat for 2-3 minutes and then place the pan in the oven
  4. Cook the thighs in the oven for 10-15 minutes until the chicken is cooked through
  5. Remove the pan from the oven, flip and drizzle the skin with maple syrup
  6. Place the chicken back in the oven for 3-4 more minutes

 For the Brussels Sprouts

  1. In a pan over medium heat, cook the bacon until it is caramelized and crispy
  2. Add the butter and brussels sprouts and saute them until they begin to wilt
  3. Add the hazelnuts and apples, season with salt and vinegar to taste
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