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Cider-Braised Chicken Thighs with Sweet Potatoes and Sage Recipe

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This recipe for Cider-Braised Chicken Thighs with Sweet Potatoes and Sage is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
.5 lbs skinless chicken thighs (6 thighs)
1.5 tsp salt
1/4 tsp freshly ground pepper
8 medium shallots, thickly sliced
1 medium gaarlic glove, minced
2 cups reduced sodiunm chicken broth
1Tbsp apple cider vinegar
1 tsp. Canola oil
2 tsp minced fresh sage (or to taste) divided
4 sprigs fresh thyme
1.5 lbs peeled sweet potatoes, cut into 3/4 in. cubes
Directions:
Directions:
Season both sides chicken with 1 tsp salt and 1/4 tsp pepper. Heat oil in a large non stick skilletoverheat. Brown chicken in batches, flipping once, about 2 mins both sides: set aside.
Reduce heat to medium and add shallots and remaining salt and pepper to pan; cook stirring frequently, until softened and beginning to brown, approx. 5 to 8 minutes. Add garlic to pan;cook, stirring frequently. for 1 minute.
In a small bowl , combine broth, cider, vinegar, 1tsp sage, thyme; add to pan 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.
Add chicken and potatoes; stir combine and reduce heat to low. Cover pan and simmer, flipping chicken and stirring potatoes halfway through cooking, about 30 minutes.
Remove Thyme from pan; stir in remaining sage. Yields 1 chicken thigh and about 3/4cup sweet potato-shallot mixture per serving.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes to 1 hr

 

 

 

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