Hangover Brunch Bowl Recipe

Prep chicken

Pat chicken thighs dry with paper towels and season both sides with kosher salt, black pepper, smoked paprika, and garlic powder.

Sear

Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place thighs skin-side down and sear 4–6 minutes until deeply golden and crisp. Flip and cook 3–4 minutes more until the exterior is cooked. Remove thighs to a plate.

Finish in sauce

Lower heat to medium, add 2 tbs unsalted butter to the same skillet and let melt. Pour in 1/2 cup hot sauce and scrape browned bits from the pan. Return chicken, spoon sauce over the pieces and simmer 3–4 minutes until sauce thickens slightly and chicken reaches 165°F (use instant-read thermometer). Remove and tent loosely with foil; keep sauce in pan for spooning.

Sauté aromatics

In a separate large skillet, heat 1 tbsp olive oil over medium heat. Add sliced shallot and cook 2–3 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.

Brown brussels

Add halved brussels sprouts cut-side down and cook undisturbed 4–5 minutes until deeply browned on the cut surface.

Deglaze & infuse

Stir brussels with the shallot/garlic, add 1 tbs maple syrup, 1 tsp apple cider vinegar, 1/4 tsp chili flakes, 1/4 cup stock, 1/2 tsp salt and 1/4 tsp black pepper. Increase heat to medium-high briefly to reduce the stock and glaze the sprouts, about 2–3 minutes. Taste and adjust seasoning. Keep warm.

Warm base

If using rice, reheat 2 cups in a microwave or in a dry skillet with a splash of water until hot and fluffy. If using roasted potatoes, warm gently in oven or skillet until hot.

Cook sunny-up eggs

Heat 1 tsp butter and 1/2 tsp olive oil in a small nonstick skillet over medium-low. Crack 2 large eggs gently into the pan, season with 1/4 tsp salt and 1/8 tsp black pepper. Cover with a lid and cook until whites are set but yolks remain runny, about 3–4 minutes. For firmer yolks, cook a minute longer.

Divide warmed rice or potatoes between two bowls (about 1 cup per serving). Spoon a generous portion of the infused brussels beside the base.

Slice or shred the hot chicken thighs and arrange on top of the base. Spoon reserved hot sauce-butter pan sauce over the chicken and base for heat and gloss.

Place the sunny-up eggs on each bowl. Scatter chopped chives or green onions, crumble 1 tbs feta per bowl, and add microgreens or arugula if using.

Serve immediately with a lemon wedge to brighten. To eat, break the yolk and mix slightly so hot sauce, yolk, brussels and base combine — perfect for a hair-of-the-dog recovery brunch.