May 10, 2011

braised chicken with apples and sage

Given that the weather is a humid 87 degrees outside and all I really want is an ice cold alcholic beverage with an umbrella in it, it's hard for me to get excited about this dinner right now. But I can remember how delicious it was when I made it and therefore am inclined to post it. Anyway, tomorrow it could be back down to 50 degrees again and/or maybe there will be rain and a chance of a tornado and nothing will sound better than a homey bowl of chicken and potatoes. (In the basement.)

This is Chicago.


This dish is wonderful because it's quick and easy to make and has that comforting rustic flavor from the sage and the apples. Serve it atop sour cream mashed potatoes (I recommend Yukon Gold) and you have yourself a creamy, stew-y bowl of happiness. 

Braised Chicken with Apples and Sage
Recipe found here

6 boneless chicken thighs
2 red apples, sliced and peeled
1 yellow or sweet onion, thinly sliced
1/4 cup fresh sage, julienned
1/4 cup brown sugar
1 tablespoon apple cider vinegar
Chicken stock
salt & pepper, flour
Olive oil & butter

Preheat oven to 400.
Season the chicken lightly with salt and pepper and dust with flour. Heat a large saucepan on medium high heat and add a swirl of olive oil and a pat of butter. Add the chicken and brown on both sides, remove to an oven safe dish.
In the same pan, add the apple slices and onion. Cook until tender, but not falling apart. Add the sage and brown sugar and stir until the sugar is melted. Add the vinegar and combine. Pour the apple mixture over the chicken pieces. Pour in enough chicken stock so it reaches halfway up the side of the chicken. Cover and bake at 400 degrees about 20 minutes or until the chicken is done.

I take back my previous statement. It was actually pretty easy to get excited about this dish again.

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