Cider-braised chicken thighs with sweet potatoes and sage
Uncooked boneless skinless chicken thigh(s)
1½ pound(s), about 6 thighs
1½ tsp, divided
¼ tsp, freshly ground
8 medium, thickly sliced
1 medium clove(s), minced
Reduced-sodium chicken broth
Apple cider vinegar
2 tsp, minced, divided (or to taste)
1 Tbsp, use 4 whole sprigs
Raw sweet potato(es)
1½ 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.