Cider Braised Chicken With Sweet Potatoes And Sage Recipe

Ingredients

1 1/2 pound(s) skinless chicken thigh(s), about 6 thighs

1 1/2 tsp kosher salt, divided

1/4 tsp black pepper, freshly ground

1 Tbsp canola oil

8 medium shallot(s), thickly sliced

1 clove(s) (medium) garlic clove(s), minced

2 cup(s) reduced-sodium chicken broth

1/2 cup(s) apple cider

1 Tbsp apple cider vinegar

2 tsp fresh sage, minced, divided (or to taste)

1 Tbsp thyme, fresh, use 4 whole sprigs

1 1/2 pound(s) sweet potato(es), peeled, cut into 3/4-inch cubes

Preparation

Season both sides of chicken with 1 teaspoon salt and pepper. Heat oil in a large nonstick skillet over high heat. Brown chicken in batches, flipping once, about 2 minutes per side; set aside.

Reduce heat to medium and add shallots and remaining 1/2 teaspoon salt to pan; cook shallots, stirring frequently, until softened and beginning to brown, approximately 5 to 8 minutes. Add garlic to pan; cook, stirring frequently, for 1 minute.

In a small bowl, combine broth, cider, vinegar, 1 teaspoon sage and thyme sprigs; add to pan and scrape down sides of pan to loosen any brown bits. Increase heat to high; bring to a boil and cook until mixture reduces slightly and flavors blend, about 5 minutes.

Add chicken and potatoes to pan; stir to combine and reduce heat to low. Cover pan and simmer, flipping over chicken and stirring potatoes halfway through cooking, about 30 minutes.

Remove thyme sprigs from pan; stir in remaining 1 teaspoon sage. Yields 1 chicken thigh and about 3/4 cup sweet potato-shallot mixture per serving.