Braised Chicken with Apples and Sage

Ingredients for Braised Chicken with Apples and Sage

• 8 chicken thighs with skin and bones (1.4kg)

• 1 1/4 teaspoons salt

• 1/2 teaspoons black pepper

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• 1 tablespoon packed brown sugar

• 2 apples (preferably Gala

• 350g total), peeled, cored, and cut into 1/2-inch-thick wedges

• 60g chopped shallots (2 to 3)

• 160ml reduced-sodium chicken broth

• 1 teaspoon cider vinegar

• 1/2 teaspoons chopped fresh sage

How to make Braised Chicken with Apples and Sage

Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken well, starting with skin sides down and turning over once, 10 to 12 minutes total. Transfer chicken to a plate and pour off all but 1 tablespoon fat from skillet.

Add butter, brown sugar, apples, and shallots to fat in skillet and cook over moderate heat, stirring occasionally, until apples are browned, about 5 minutes.

Add broth, vinegar, and sage and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Reduce heat and simmer, loosely covered with foil, until chicken is cooked through and sauce is slightly reduced, 20 to 25 minutes.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.