Apple Cider Chicken with Sage

American fall cooking often pairs orchard cider with savory poultry for weeknight warmth. Bone-in chicken thighs sear crisp, then simmer with firm apples, shallots, and fresh sage in a bright cider pan sauce.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 480 cal
• 36g protein
• 22g carbs
• 28g fat
• 3g fiber

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Ingredients

• 2 lb (about 6) bone-in skin-on chicken thighs
• 1½ cups apple cider
• 2 firm apples (Honeycrisp or Fuji)
• 3 shallots
• 12 fresh sage leaves
• 1 tbsp Dijon mustard
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• ½ cup chicken broth
• 1 tbsp apple cider vinegar
• 1½ tsp kosher salt
• 1 tsp black pepper
• 3 garlic cloves
• 2 tbsp fresh parsley, chopped
• 4 cups hearty greens (kale or chard), chopped

Instructions

1. 1Pat the chicken thighs very dry with paper towels and season both sides generously with salt and pepper. Let them sit at room temperature while you prep the produce.
2. 2Core the apples and cut into thick wedges. Slice the shallots into rings and smash the garlic cloves.
3. 3Heat a large 12-inch skillet over medium-high heat with the olive oil. Place the chicken skin-side down and cook undisturbed until the skin is deep golden and crisp, 8 to 10 minutes.
4. 4Flip the chicken and cook the second side for 3 to 4 minutes. Transfer the chicken to a plate; it will finish in the sauce later.
5. 5Pour off all but a thin film of fat. Add the shallots and apple wedges to the skillet and cook until the shallots soften and the apples pick up color, about 4 minutes.
6. 6Add the garlic and half the sage leaves. Cook until fragrant, about 30 seconds. Pour in the apple cider, chicken broth, vinegar, and Dijon, scraping up the browned bits.
7. 7Bring the liquid to a lively simmer, then nestle the chicken back into the pan skin-side up. Reduce heat to medium-low, cover partially, and cook until the chicken reaches 175°F at the thickest part, 18 to 22 minutes.
8. 8In the last 5 minutes, tuck the chopped hardy greens the chicken so they wilt into the cider juices.
9. 9Transfer chicken and apples to a warm platter. Raise heat and simmer the pan sauce until slightly syrupy, 2 to 3 minutes. Swirl in the butter and remaining sage.
10. 10Spoon the glossy cider-sage sauce and wilted greens over the chicken. Scatter parsley and bring the skillet-to-table platter out for family-style serving.