Cider-Braised Chicken Thighs with Sweet Potatoes and Sage
- Total Time
This comforting dish boasts the fall flavors of apples, sage and sweet potatoes. Serve with crusty bread to soak up the sauce.
uncooked boneless skinless chicken thigh(s)1 ½ pound(s), about 6 thighs
kosher salt1 ½ tsp, divided
black pepper¼ tsp, freshly ground
canola oil1 Tbsp
uncooked shallot(s)8 medium, thickly sliced
garlic clove(s)1 clove(s), medium, minced
reduced-sodium chicken broth2 cup(s)
apple cider½ cup(s)
apple cider vinegar1 Tbsp
fresh sage2 tsp, minced, divided (or to taste)
fresh thyme1 Tbsp, use 4 whole sprigs
uncooked sweet potato(es)1 ½ pound(s), peeled, cut into 3/4-inch cubes
- 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.