Cast Iron Chicken, Andouille, Brussel Sprout Bake

4 chicken thighs
2-4 andouille sausage links, diced
20-30 brussel sprouts, cleaned and halved
4 cloves garlic, chopped
1 cup shiitake mushrooms, sliced
1 cup red onion, cut into strips
2-3 tbsp bone broth or water
1 tbsp olive oil, coconut oil or MCT oil
Himalayan sea salt and fresh ground pepper to taste

Preheat oven to 425 degrees

Heat cast iron pan to medium high heat, add oil and brown andouille sausage. Remove from pan.

Season chicken with salt and pepper and brown in pan juices until browned on all sides but not done through. Remove from pan.

Add garlic, onion and mushrooms to the pan and saute, 1-2 minutes. Add brussel sprouts and return andouille sausage to pan and toss to coat. Add additional salt and pepper and bone broth and scrape pan to release browned bits.

Return chicken thighs to pan placing them on top. Place pan in oven for 20-30 minutes until chicken is done through and brussel sprouts start to brown.