Cider-Braised Chicken Thighs with Sweet Potatoes and Sage
1
Points®
Total time: 1 hr 8 min • Prep: 15 min • Cook: 53 min • Serves: 6 • Difficulty: Easy
This comforting dish boasts the fall flavours of apples, sage and sweet potatoes. Serve with crusty bread to soak up the sauce.
Ingredients
Uncooked boneless skinless chicken thigh
1½ pound(s), about 6 thighs
Kosher salt
1½ tsp(s), divided
Black pepper
⅛ pinch(es), freshly ground
Canola oil
1 tbsp(s)
Shallots
8 medium, thickly sliced
Garlic
1 clove(s), large, minced
Fat free chicken broth
2 cup(s), low sodium
Apple cider
½ cup(s)
Apple cider vinegar
1 tbsp(s)
Fresh sage
2 tsp(s), minced, divided (or to taste)
Fresh thyme
1 tbsp(s), use 4 whole sprigs
Sweet potato
1½ small, peeled, cut into 3/4-inch cubes
Instructions
1
Season both sides of chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large nonstick skillet over high heat. Brown chicken in batches, flipping once, about 2 minutes per side; set aside.
2
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.
3
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.
4
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.
5
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.
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