Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 5,000+ healthy, delicious recipes
Photo of Cider-Braised Chicken Thighs with Sweet Potatoes and Sage by WW

Cider-Braised Chicken Thighs with Sweet Potatoes and Sage

5
5
4
SmartPoints® value per serving
Total Time
1 hr 8 min
Prep
15 min
Cook
53 min
Serves
6
Difficulty
Moderate
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(s)

1½ pound(s), about 6 thighs

Kosher salt

1½ tsp(s), divided

Black pepper

⅛ pinch, freshly ground

Canola oil

1 tbsp(s)

Uncooked shallot(s)

8 medium, thickly sliced

Garlic clove(s)

1 clove(s), medium, 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

Uncooked sweet potato(es)

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.

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.

People Also Like