A great meal to make and then store for a few days of saucy chicken!  This dish will become a favorite as it can be spiced up in a variety of ways. Ingredients:

8 chicken thighs ( skin or no skin, your preference )

3 tbsp olive oil + 10 halved brussel sprouts

1 medium onion + 1 tbsp minced garlic + 2 tbsp butter

3/4 cup apple cider vinegar + 1 tbsp balsamic vinegar

1 tsp salt + 1 tsp pepper + 1 tsp Braggs Yeast flakes

1 pkg Hidden Valley Ranch dressing + 1/4 cup HWC  + 1/4 cup water

DIRECTIONS: Brown chicken in olive oil on both sides (total stovetop cook 10 minutes) Transfer to a PAM sprayed baking dish and set aside. Into same stove top cooking pan saute onions and chopped brussel sprouts for 5 minutes in butter.  IN A MIXING CUP Add vinegars + HWC + water + pkg of ranch dressing + 1 tsp of Braggs Yeast flakes and stir. Pour cup of savory sauce over onions and sprouts. Sprinkle a bit more of salt and pepper over chicken in the baking dish. Then pour savory onion/sprout sauce over chicken.  Cover baking dish with foil and bake for 15 minutes at 220c / 350 f.  Uncover and spoon sauce over chicken, return to oven and bake for 15 more minutes.  ENJOY with broccoli salad.