- 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
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.
- 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.