Cider-Braised Chicken Thighs with Sweet Potatoes and Sage

Cider-Braised Chicken Thighs
with Sweet Potatoes and Sage

This comforting dish boasts the fall flavors of apples, sage, and sweet potatoes. Serve with crusty bread to soak up the sauce.
8 points plus PER SERVING | PREP: 15 MIN | COOK: 53 MIN | SERVES 6
11⁄2 lbs skinless chicken thighs, about 6 thighs 11⁄2 tsp kosher salt, divided
1⁄4 tsp freshly ground black pepper
1 Tbsp canola oil
8 medium shallots, thickly sliced 1 medium garlic clove, minced
2 cups reduced-sodium chicken broth
1⁄2 cup apple cider
1 Tbsp apple cider vinegar
2 tsp minced fresh sage (or to taste), divided 4 sprigs fresh thyme
11⁄2 lbs peeled sweet potatoes, cut into 3⁄4-inch cubes
Season both sides of chicken with 1 teaspoon salt and 1⁄4 teaspoon pepper. Heat oil in a large nonstick skillet over high heat. Brown chicken in batches, flipping once, about 2 minutes per side; set aside.
Reduce heat to medium and add shallots and remaining 1⁄2 teaspoon salt to pan; cook shallots, stirring frequently, until softened and beginning to brown, approximately 5 to 8 minutes. Add garlic to pan; cook, stirring frequently, for 1 minute.
In a small bowl, combine broth, cider, vinegar, 1 teaspoon sage, and thyme sprigs; add to pan and 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 to pan; stir to combine and reduce heat to low. Cover pan and simmer, flipping over chicken and stirring potatoes halfway through cooking, about 30 minutes. Remove thyme sprigs from pan; stir in remaining 1 teaspoon sage. Yields 1 chicken thigh and
about 3⁄4 cup sweet potato–shallot mixture per serving.


Sweet Potato Power!
A medium sweet potato is loaded with vitamin A and provides a nice dose of vitamin C for an adult. It’s also an excellent source of beta-carotene.