Maple-Glazed Chicken with Sliced Apples

36
Maple-Glazed Chicken with Sliced Apples

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    pounds skin-on, bone-in chicken breasts, cut into large chunks

  • Kosher salt

  • 2

    tablespoons extra-virgin olive oil

  • 2

    apples (1 red, 1 green), cored and cut into wedges

  • 8

    medium shallots, quartered lengthwise

  • ¼

    cup fresh sage, torn

  • ½

    cup low-sodium chicken broth

  • ¼

    cup maple syrup

  • ¼

    cup apple cider vinegar

Directions

Pat the chicken dry and season all over 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, undisturbed, 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. Meanwhile, make 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. Per serving: Calories 553; Fat 24 g (Saturated 6 g); Cholesterol 119 mg; Sodium 373 mg; Carbohydrate 44 g; Fiber 2 g; Protein 42 g Photograph by Antonis Achilleos


Nutrition

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