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Chicken Bacon Brussels Sprout Gratin
Rachel Kim

Chicken Bacon Brussels Sprout Gratin

Browning Brussels sprouts before the cream goes in keeps their cabbage flavor in check while chicken thighs and bacon handle the savory part. This is rich, so the portion size is honest.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs Brussels sprouts trimmed and halved
  • 1 small red onion cut into wedges
  • 1 tbsp olive oil
  • 1 1/2 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 1 3/4 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 6 slices bacon cooked and crumbled
  • 1 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 cup shredded Gruyere cheese

Method
 

  1. Heat the oven to 425°F and toss the Brussels sprouts and onion with the olive oil, 1 teaspoon salt and black pepper in a 9-by-13-inch dish.
  2. Roast the vegetables until browned at the edges, about 15 minutes.
  3. Season the chicken pieces with the remaining salt and fold them into the hot vegetables.
  4. Whisk the cream with the Dijon, pour it over the dish and scatter the bacon on top.
  5. Bake until the chicken reaches at least 165°F and the sprouts are tender, 18 to 22 minutes.
  6. Add the Gruyere and broil until browned in spots, 2 to 3 minutes.