Skillet Smoked Paprika Chicken with Apple Butter Cheddar Sauce over Crispy Brussels Sprout Corn Hash

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Toss the chicken with 1 tablespoon vegetable oil, 2 teaspoons smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the dried thyme. Set aside while you prepare the rest.

2. 2

   Place the potatoes in a small pot with cold water and a pinch of salt. Bring to a boil and cook for 6 minutes, just until they begin to soften. Drain well and let the steam escape for 2 minutes.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon vegetable oil and sear the chicken for 3 to 4 minutes per side, until nicely browned. Transfer to a plate; it will finish cooking later.

4. 4

   In the same skillet, add 1 tablespoon unsalted butter. Add the drained potatoes and press them lightly against the skillet. Cook for 4 minutes without stirring much so they form a crust.

5. 5

   Add the yellow onion, Brussels sprouts, corn, half of the minced garlic, 1 teaspoon remaining smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are tender and the hash is browned in spots.

6. 6

   Add the apple cider vinegar to the hash, stir, and spread the vegetables into an even layer. Return the seared chicken on top and transfer the skillet to the oven. Bake for 10 to 12 minutes at 220°C / 425°F, until the chicken reaches 74°C / 165°F at the thickest part.

7. 7

   Meanwhile, in a small saucepan over medium-low heat, melt the remaining tablespoon of unsalted butter. Add the rest of the garlic and cook for 30 seconds. Stir in the apple butter, Dijon mustard, heavy cream, and 120 ml / 1/2 cup chicken broth. Cook for 2 to 3 minutes, stirring, until heated through.

8. 8

   Reduce the heat to low and add the shredded white cheddar a little at a time, stirring until the sauce is smooth. Taste and adjust with the remaining salt and pepper if needed.

9. 9

   Remove the skillet from the oven. If the hash looks dry, add 1 to 2 tablespoons of skillet juices to the sauce or a few extra spoonfuls of chicken broth to loosen it slightly.

10. 10

    Serve a generous base of potato, Brussels sprout, and corn hash, top with the chicken, and spoon over the apple butter cheddar sauce. Finish with chopped chives.