During the bland months of winter I like to eat foods with a lot of flavor, so I tend to cook recipes that are hearty and will make my taste-buds dance.
This recipe for cider braised chicken thighs has a lot of delicious flavors. The cider adds a subtle sweetness to the chicken, and the spices, along with the cider, create a great sauce. This dish is also fairly healthy and a great meal for anyone trying to keep that New Year's Resolution.
To make this recipe you'll need:
- 1 1/2 pounds uncooked boneless, skinless chicken thighs, about 6 thighs
- 1 1/2 tsp kosher salt, divided
- 1/4 tsp black pepper, freshly ground
- 1 Tbsp canola oil
- 8 medium uncooked shallots, thickly sliced
- 1 clove garlic, minced
- 2 c. reduced-sodium chicken broth
- 1/2 c. apple cider
- 1 Ttbsp apple cider vinegar
- 2 tsp fresh sage, minced, divided (or to taste)
- 1 tbsp fresh thyme, use 4 whole sprigs
- 1 1/2 pounds uncooked sweet potatoes, peeled, cut into 3/4-inch cubes
To start, season both sides of the chicken with 1 teaspoon salt and pepper. Heat the oil in a large nonstick skillet over high heat. Brown the chicken in batches, flipping once, about 2 minutes per side; set aside. Next, reduce the heat to medium and add the shallots and remaining 1/2 teaspoon salt to pan; cook the shallots, stirring frequently, until softened and beginning to brown, approximately 5-8 minutes. Add the garlic to the pan; cook, stirring frequently, for 1 minute. Then, in a small bowl, combine the broth, cider, vinegar, 1 teaspoon sage and thyme sprigs; add it to the pan and scrape down sides of pan to loosen any brown bits. Increase the heat to high; bring to a boil and cook until the mixture reduces slightly and flavors blend, about 5 minutes. Add the chicken and potatoes to the pan; stir to combine and reduce the heat to low. Cover the pan and simmer, flipping over the chicken and stirring potatoes halfway through cooking, about 30 minutes. Remove the thyme sprigs from the pan; stir in the remaining 1 teaspoon sage.