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Cider-Braised Chicken Thighs with Sweet Potatoes and Sage

Cider Braised Chicken Thighs with Sweet Potatoes and Sage
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Weight Watchers Recipe
4.5 Stars
Ratings (670)
8PointsPlus Value
Prep time: 15 min
Cook time: 53 min
Other time: 0 min
Serves: 6
This comforting dish boasts the fall flavors of apples, sage and sweet potatoes. Serve with crusty bread to soak up the sauce.
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  • Recipe

  • Read All Reviews (613)

Ingredients

1 1/2 pound(s) uncooked boneless 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 uncooked 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 fresh thyme, use 4 whole sprigs   
  1 1/2 pound(s) uncooked sweet potato(es), peeled, cut into 3/4-inch cubes   

Instructions

  • 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.

Notes

  • If the final sauce isn’t thick enough for your taste, use a slotted spoon to remove the chicken and sweet potatoes from the pan. Then increase the heat to high and reduce the remaining pan sauce to your desired thickness.

    This dish can be made ahead and reheated. It freezes exceptionally well.
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SORT REVIEWS BY:  RATINGRATING  | MOST HELPFULMOST HELPFUL | NEWESTNEWEST
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  • loosh69 (leila)
  • 5/21/2013 10:24:15 PM
  •   
  • 4 Stars
  • Read my reviews: (1)

Yummy!

  • 0 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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  • emtjab (julie)
  • 5/2/2013 8:02:18 PM
  •   
  • 4 Stars
  • Read my reviews: (4)

LOVED it! used chicken breasts instead of thighs...and next time will use onions instead of shallots. Don't think it will make much of a difference. Very, very good unique flavor.

  • 0 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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  • kim mcclung
  • 4/18/2013 9:37:37 PM
  •   
  • 5 Stars
  • Read my reviews: (4)

This recipe is fantastic, and freezes well. Very easy to make. I've made many of the weight watchers recipes, and this is one of my favorites.

  • 2 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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  • hotnanna5 (karen)
  • 4/17/2013 11:21:14 AM
  •   
  • 5 Stars
  • Read my reviews: (14)

I meant to add to my initial review that I, too, noticed that the recipe stated 8 points while the WW site stated 11 points. One cooked boneless skinless thigh is 6 points, 1/2 cup of sweet potatoes is 2 points, the potatoes in this recipe are cubed and the recipe states 3/4 cup of the potato mixture (because of air gaps in cubed things, I count this as 2 points because air has no points). The recipe description recommends a crustry bread, I did not have this. Therefore, 8 points.

  • 1 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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