Takes advantage of classic fall flavors such as apple, sage, and sweet potato with this comforting, cozy dish. What's great is that it can be made ahead and reheated, plus it freezes exceptionally well.
Prep Time: 15 minutes
Cook Time: 50 minutes
Yield: 6 Servings
- 1 TB canola oil
- 6 medium boneless skinless chicken thighs
- 1 ½ tsp kosher salt, divided
- ¼ tsp ground black pepper
- 6 large thickly sliced shallots (~ 1 ½ cups)
- 1 large minced garlic clove
- 2 cups low salt, low fat, chicken broth
- ½ cup apple cider
- 1 TB apple cider vinegar
- 2 tsp minced fresh sage, divided
- 4 sprigs fresh thyme
- 3 ½ cups peeled, ¾” cubed, sweet potato (~1 ½ lbs)
Season chicken thighs with 1 tsp salt and ¼ tsp pepper on both sides. Heat canola oil over high heat in a large non-stick skillet. Brown chicken thighs (for approximately 2 minutes per side) in batches, setting aside on a plate to rest. Lower heat to medium and add shallots to pan with ½ tsp salt. Sauté, stirring often, until softened and beginning to brown (approximately 5-8 minutes). Add garlic to pan and cook, stirring frequently, for 1 minute.
Combine broth, cider, vinegar, 1 tsp sage, and thyme sprigs in a small bowl. Add to pan and scrape to loosen brown bits. Increase heat to high, bring to a boil, and cook for 5 minutes to let flavors develop/reduce cooking liquid. Add chicken and sweet potatoes to pan, stir to combine, and lower heat to a simmer. Cover pan and cook 30 minutes, flipping over chicken/stirring potatoes half-way through. Remove thyme sprigs and stir in remaining 1 tsp fresh sage. Use a slotted spoon to serve chicken and sweet potatoes, ladled with pan sauce.
If the final sauce isn’t thick enough for your taste, use a slotted spoon to remove the chicken and sweet potatoes from the pan. Set aside to keep warm, increase the heat to high, and reduce the remaining pan sauce to your desired thickness.