Braised Chicken With Apples And Sage
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
56
Sourness
35
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.25 tsps
Salt1 tsp
Black Pepper1 tbsp
Olive Oil1 tbsp
Unsalted Butter1 tbsp
Brown Sugar (packed)1 cup
Shallot (chopped 2 to 3)1 tsp
Cider Vinegar1 tsp
Sage (chopped fresh)Directions:
1
Pat chicken dry and sprinkle all over with salt and pepper
2
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken well, starting with skin sides down and turning over once, 10 to 12 minutes total
3
Transfer chicken to a plate and pour off all but 1 tablespoon fat from skillet
4
Add butter, brown sugar, apples, and shallots to fat in skillet and cook over moderate heat, stirring occasionally, until apples are browned, about 5 minutes
5
Add broth, vinegar, and sage and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute
6
Return chicken, skin sides up, to skillet along with any juices accumulated on plate
7
Reduce heat and simmer, loosely covered with foil, until chicken is cooked through and sauce is slightly reduced, 20 to 25 minutes
8
Pat chicken dry and sprinkle all over with salt and pepper
9
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken well, starting with skin sides down and turning over once, 10 to 12 minutes total
10
Transfer chicken to a plate and pour off all but 1 tablespoon fat from skillet
11
Add butter, brown sugar, apples, and shallots to fat in skillet and cook over moderate heat, stirring occasionally, until apples are browned, about 5 minutes
12
Add broth, vinegar, and sage and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute
13
Return chicken, skin sides up, to skillet along with any juices accumulated on plate
14
Reduce heat and simmer, loosely covered with foil, until chicken is cooked through and sauce is slightly reduced, 20 to 25 minutes