Apple-Cider Braised Chicken Thighs with Creamy Parsnip Mash and Roasted Brussels Sprouts

Preheat the oven to 375°F (190°C). Pat 4 lb of bone-in skin-on chicken thighs dry with paper towels (do not wash). Season all sides of the chicken with 1 tsp salt and 1/2 tsp black pepper.

Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the chicken thighs skin-side down for 8 minutes until the skin is deep golden brown and crispy. Flip and sear for another 5 minutes. Transfer the seared chicken to a plate, leaving the rendered fat in the pot.

Reduce the heat to medium. Add 2 sliced yellow onions to the pot. Sauté for 8 minutes, stirring frequently, until caramelized and sweet. Add 4 minced garlic cloves and cook for 1 minute until fragrant.

Deglaze the pot by pouring in 2 cups apple cider, 1 cup chicken bone broth, and 2 tbsp apple cider vinegar, scraping up all the browned bits (fond) from the bottom of the pot. Stir in 1 tbsp Dijon mustard, 6 sprigs of fresh thyme, and 2 sprigs of fresh rosemary.

Nestle all 4 lb of seared chicken thighs back into the liquid, skin-side up. Bring the liquid to a simmer, cover with the lid, and transfer to the preheated oven. Braise for 35 minutes until the chicken is tender and registers 175°F on an instant-read thermometer.

While the chicken braises, prepare the sides. Place 1.5 lb of peeled, chopped parsnips in a medium saucepan, cover with cold water, and add 1/2 tsp salt. Bring to a boil and cook for 15 minutes until fork-tender, then drain well.

Toss 1 lb of trimmed and halved Brussels sprouts with 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast in the same 375°F oven for 25 minutes, tossing halfway through, until edges are charred and crispy.

In a small saucepan, warm 1/2 cup heavy cream and 4 tbsp unsalted butter over low heat until melted. Mash the drained parsnips while adding the warm cream mixture until smooth and creamy. Season with salt to taste and cover to keep warm.

Carefully remove the Dutch oven from the oven. Transfer the chicken thighs to a platter. Place the Dutch oven back on the stovetop over medium-high heat and boil the braising liquid for 7 minutes, or until reduced by half to a rich, glossy glaze.

Separate 2 lb of the cooked chicken thighs (about half of the batch) along with half of the caramelized onions. Let cool completely, then place in an airtight container and store in the refrigerator for Day 3's baked macaroni.

Plate the remaining 2 lb of chicken thighs over a bed of the creamy parsnip mash and roasted Brussels sprouts. Spoon the reduced apple cider glaze generously over the chicken and mash.