I thought the dish was very tasty, with the slaw being the highlight for me. I recommend putting the slaw together first so the flavors have time to meld together while cooking the chicken. I also sliced the apples a good bit thinner (more like match-sticks) so they were more comparable to the size of the sprouts. A lovely fall dish that can be put together in less than 30 minutes on a weeknight.
I really wanted to love this recipe, but it just was not very good. The brussel sprouts were not tasty at all, and the chicken would have been better if I followed the advice of the reviews to use real maple syrup.
It was worth a shot, but I will not make this one again.Read More
We loved this, what a great surprise for a 'what can we make quick tonight meal'! First of all I used Fig vinegar instead of red wine. Also, my children do not like raw brussel sprouts, so I tossed the brussel sprouts, with a sliced onion and 2 cloves of garlic in the oil/vinegar and a pinch of salt and then roasted. Half way through the cooking I added the sliced apple. When it was done I tossed in raisins (we didn't have currents). Oh, I doubled the recipe, but used still only used 1tbs each of oil and vinegar. I also garnished the chicken with toasted pecans. We will make this again!Read More
This is a good recipe however it is really more like a salad then a hot chicken dish. I used dried cranberries instead of currants which was a nice addition. This recipe was not what I expected however it was a nice alternative to a regular salad and I would make it again. Next time I might try apple cider vinegar instead of red wine vinegar!Read More
Just made this salad for Thanksgiving to have something for a brussel sprout lover, which I am not. Sounded good to have one dish that wasn't cooked, and was pretty healthy. Some of us who never eat brussel sprouts thought it was very good! I substituted orange flavored dried cranberries for the currants, and tossed on some pomegranate seeds before serving. Will now be bringing this to my mom's Christmas dinner because it looked so festive with the red and green, and is a welcome change to all the rich dishes at the holidays. The best part was not having to time the dish to be done with everything else. Made it a few hours ahead to let the dressing soak in.Read More
nice taste, quick and easy weeknight meal but the slaw could definitely benefit from marinating. i used dates instead of currants and sliced the apples into matchstick size. will make again!Read More
I absolutely agree! The quality of maple syrup makes all the difference to the flavor of the chicken. I used Trader Joes Grade B syrup. And the slawwww, the wonderful flavorful slaw. I made sure to finely chop the brussels sprouts. I also used chopped dried cherries instead of cranberries and made the apples into match sticks and then mixed in some white quinoa to add some a protein powered grain. Such a delightful light dinner.Read More
My husband and I surprisingly loved this. I did take a few hints from other reviews. Here is what I think you need to do/ modify to make it delicious: 1. Use real maple syrup 2. Slice apples as recommended but then cut them in thirds to make it easier to eat and mix. 3. I used dried cranberries instead of currants. 4. I used about half the amount of Brussels sprouts since we were new to them. Be sure to slice them as stated in the directions, not the picture. I recommend slowly adding the Brussels sprouts until you are happy with the mix.Read More
I have made this recipe several times since it appeared a few months ago. I think it is fantastic! There are a few things to keep in mind when you are making it: Use natural Grade B maple syrup; this is the correct type for any cooking or baking and will have the best maple flavor carry through. "Pancake syrup" or imitation maple syrup will not work well. Do not follow the photo of this dish! I made this mistake and the slaw turned out very sharp and sour using whole brussels sprouts leaves. Please read the recipe (like I finally did!) and shred the brussels sprouts like you would for the larger cabbage slaw :) This made all the difference in the world, as far as flavor/texture. Also, make sure you are returning the chicken breasts to the pan to soak up the delicious sauce/glaze. Just salt & pepper with a bit of sauce drizzled over isn't going to give you a "wow" factor. With all of these things taken into account (and the dish properly prepared) we considered serving this for Christmas dinner! Please give it another try ;)Read More
Unfortunately chicken was bland. Surprisingly the slaw was great! Didn't realize until I was making it that the sprouts were raw-but they were tastyin this w craisins. Added toasted ramen noodles to my BFs so he'd eat it :) Would modify chicken if I were to make again. Prob wont though...Read More
already made this 2 times and we love it! only thing I didnt do was the brussels sprouts, only the chicken and apples......I did put more maple syrup... going to make it again next week!!Read More
We really liked this one. A couple of changes though - free-range boneless/skinless chicken thighs seasoned with Emeril's Essence, raisins instead of currants. Also used the smallest/youngest brussel sprouts we could find. Very good, came together really fast and will be making again.Read More
I recommended this to family. I thought it was surprisingly very good and really easy. A great weeknight recipe, especially since you can make the slaw ahead (although it doesn't say it in the recipe). Then all you have to do is come home and cook the chicken!Read More
Bland tasting chicken, nobody like it at all. The vinegar made the brussel sprouts taste very odd, didn't like these either.Read More