Looking for a healthy, easy dish on a cold winter Sunday night, maple-glazed chicken sounded delicious…. and it was.
- 2 pounds chicken breasts, cut into large chunks
- 2 apples (1 red, 1 green), cored, cut into wedges
- 8 medium shallots, quartered lengthwise
- 1/4 cup fresh sage, chopped
- 1/2 cup chicken broth
- 1/4 cup maple syrup
- 1/4 cup apple cider vinegar
- 2 tbl olive oil
Pat the chicken dry and season with salt.
Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook until the skin is browned and crisp, about 5 minutes.
Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes.
Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
To prepare the glaze, mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl.
Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes.
Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.