Chicken Thighs with Honeyed Apples and Fresh Sage
A simple skillet dish featuring economical chicken thighs quick-braised in a chunky apple sauce seasoned with honey, shallots and fresh sage.
3 pounds boneless, skinless chicken thighs
Salt and ground black pepper to taste
3 tablespoons canola oil
3 tablespoons honey
2 apples, peeled, cored and cut into 1/2-inch thick wedges
1/2 cups chopped shallots
1/4 cups chicken broth
1/2 cups apple cider
2 sprigs fresh sage
- Sprinkle chicken thighs with salt and pepper. Heat canola oil, in large frying pan, over medium heat. Cook chicken about 8 to 10 minutes, turning over once. Transfer chicken to a plate.
- Add honey, apples and shallots to the pan and cook over medium heat, stirring occasionally, until apples are browned, about 5 minutes. Add broth, cider, sage and de-glaze the pan by boiling and scraping up any brown bits, for 1 minute. Return chicken to the pan. Reduce heat and simmer, covered, until chicken is cooked through about 15 minutes.
- Remove chicken thighs and keep warm. Boil sauce for a few minutes until sauce is slightly reduced. Place chicken pieces on platter, garnish with fresh sage. Pour sauce into serving dish and pass with chicken.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 350; Total Fat: 17g; Saturated Fat: 4g; Cholesterol: 115mg; Total Carbs: 16g; Fiber: 0g Protein: 32g; Sodium: 150mg.
Recipe and photograph courtesy of CanolaInfo.org.