Rebecca's Cooking Journal

salt and pepper

Braised Chicken with Apples and Sage

I wanted a perfect braised chicken recipe for a chilly fall afternoon, so I turned to epicurious.com. The recipe I made seemed quite familiar, but I haven’t mentioned it on this site, so here it is.

I had to simmer it longer than 20 minutes — it was not cooked through yet at that point.Otherwise, I followed the recipe pretty closely. I normally use boneless/skinless, but I went with bone-in skin on thighs and it made it quite tender and moist. Altogether, an easy and taste meal but nothing spectacular.

Get the recipe from epicurious.com >>>

 

Braised Chicken with Apples and Sage

By Rebecca Reid Published: November 12, 2010

  • Yield: 4 (4 Servings)
  • Prep: 20 mins
  • Cook: 30 mins
  • Ready In: 50 mins

I wanted a perfect braised chicken recipe for a chilly fall afternoon, so I turned to epicurious.com. The recipe I made seemed quite …

Ingredients

Instructions

  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. Transfer chicken to a plate and pour off all but 1 tablespoon fat from skillet.
  3. 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.
  4. Add broth, vinegar, and sage and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute.
  5. Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Reduce heat and simmer, loosely covered with foil, until chicken is cooked through and sauce is slightly reduced, 20 to 25 minutes.

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