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 flavors of apples, sage and sweet potatoes. Serve with crusty bread to soak up the sauce and some steamed green beans to boost your daily number of vegetable servings. 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. Because it also freezes exceptionally well, divide any leftovers into single serving containers or freezer safe bags for a homemade frozen dinner later in the month.
Ingredients
Uncooked skinless boneless chicken thigh
1½ pound(s), about 6 thighs
Kosher salt
1½ tsp, divided
Black pepper
¼ tsp, freshly ground
Canola oil
1 Tbsp
Shallot
8 medium, thickly sliced
Garlic
1 clove(s), minced
Reduced sodium chicken broth
2 cup(s)
Apple cider
½ cup(s)
Apple cider vinegar
1 Tbsp
Fresh sage
2 tsp, minced, divided (or to taste)
Fresh thyme
1 Tbsp, use 4 whole sprigs
Uncooked sweet potato
1½ pound(s), peeled, cut into 3/4-inch cubes
Instructions
1
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.
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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