Braised Chicken With Apples And Sage Recipes

BRAISED CHICKEN THIGHS AND APPLES

Steps:

• Preheat the oven to 425 degree F. Sprinkle the chicken generously with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium-high heat. Place the chicken in the skillet skin-side down and cook, flipping once, until golden on both sides. Transfer to a plate.
• Reduce the heat to medium, add the thyme and leeks to the skillet and cook, stirring occasionally, until softened, about 4 minutes. Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the skillet is nearly dry. Stir in the broth, apple cider and a pinch each of salt and pepper and bring to a boil.
• Use a fork to mash the butter and flour together in a small bowl until smooth. Whisk the butter-flour mixture into the skillet until dissolved. Stir in the apples and remove from the heat. Nestle the chicken skin-side up in the skillet along with any collected juices from the plate. Bake until the chicken is cooked through, about 25 minutes.

CIDER-BRAISED CHICKEN WITH APPLES AND KALE

Steps:

• Arrange rack in upper third of oven; preheat to 450°F. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper, then rub with 1/4 cup mustard, making sure to get mustard under skin.
• Heat 2 Tbsp. oil in a large heatproof high-sided skillet or heavy braising pan over medium-high. Sear chicken, skin side down, until golden-brown, about 8 minutes. Turn chicken, then arrange apples and onion around chicken. Add wine and 1 cup cider, then transfer to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, about 20 minutes.
• Meanwhile, heat remaining 1/2 cup cider, 1 Tbsp. oil, and 1/2 tsp. salt in a large pot over medium; add kale, cover, and cook until wilted. Continue to cook, stirring occasionally, until kale is tender, about 5 minutes. Using slotted spoon, divide kale among plates.
• Transfer chicken, apples, and onion to plates with a slotted spoon. Heat remaining liquid in skillet over high. Add cream and remaining 1 tsp. mustard and bring to a boil. Cook, whisking constantly, until sauce is thickened, about 5 minutes. Remove from heat and stir in lemon juice.
• Spoon sauce alongside chicken and kale. Garnish with tarragon, if desired.

CIDER-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS

Steps:

• Pat the chicken thighs dry and season generously with salt and pepper.
• In a Dutch oven or heavy pot, heat the oil over medium. Cook the chicken thighs skin-side down, undisturbed, until the skin is golden brown, 6 to 8 minutes. Flip and cook until lightly browned on the other side, about 4 minutes. Transfer to a plate.
• Pour off all but about 3 tablespoons of fat from the pot, turn the heat to medium-low, then add the shallots and sage. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Be careful not to let the garlic burn.
• Add the cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, scraping up any browned bits from the bottom of the pan, until the cider has reduced slightly, 2 to 3 minutes. Return the chicken and any accumulated juices to the pot, skin-side up. Pour just enough broth around (not on!) the chicken to cover the sides of the thighs but not cover the skin on top.
• Bring to a boil, then turn the heat to low. Partly cover and gently simmer until the thighs are cooked through and tender, 20 to 25 minutes. Transfer the chicken to a clean plate or sheet pan (if you'd like to broil the chicken in the next step), raise the heat to medium, and add the kale and apple to the pot. Cook, tossing often, until all the kale is wilted, the apples are just softened and the liquid has reduced slightly, about 5 minutes. While the greens cook, if you'd like to crisp the skin on the chicken, pop it under the broiler for 2 to 3 minutes.
• Taste for seasoning, and stir in 1 or 2 more teaspoons cider vinegar to taste. Divide the chicken and kale mixture among shallow bowls; serve with crusty bread to mop up broth.

BRAISED CHICKEN WITH APPLES AND SAGE

Steps:

• Brown chicken thighs over mdeium high heat in 12" skillet. Remove from pan. Add shallots, apple, brown sugar, and butter. Cook over medium heat until apples are golden brown, about 5 minutes. Add remaining ingredients and chicken. Cover loosely with aluminum foil and simmer 25-30 minutes. Serve over rice.

BRAISED CHICKEN AND APPLES

Steps:

• Heat a heavy-bottomed skillet over medium-high heat; season chicken breast with salt and pepper; brown chicken on both sides, about 3 minutes per side; remove chicken to plate and keep warm.
• Add apples and shallots to the skillet; cook until apples begin to soften, about 2 minutes; add thyme, salt and a generous grinding of pepper, cook 1 minute; Pour in chicken broth and cider and cook over high heat until the liquid has reduced by half, about 5 minutes.
• Return chicken breast to the skillet, nestling them in among the apples; reduce heat to medium-low and simmer until chicken is no longer pink in the middle, about 8 minutes.

CHICKEN WITH APPLES AND SAGE

Steps:

• Coat a medium nonstick skillet with cooking spray.
• Heat over medium-high heat.
• Sprinkle chicken with salt.
• Place chicken in skillet.
• Cook for 8 to 10 minutes or until chicken is done (170 degrees F), turning once.
• Remove from skillet cover and keep warm.
• Add sweet pepper, apple juice, onion, dried sage (if using),garlic, and black pepper to skillet.
• Bring to boiling; reduce heat.
• Simmer, covered, for 2 minutes.
• In a small bowl combine water and cornstarch; stir into apples. Add to the sweet peppers, apple juice,onion, sage and pepper mixture.
• Cook and stir until thickened and bubbly.
• Cook and stir for 2 minutes more.
• IF using, Stir in FRESH SAGE.
• Return chicken to skillet; heat through.