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Ingredientes
- 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
- 1/4 cup fresh sage, torn
- 1/2 cup low-sodium chicken broth
- 1/4 cup maple syrup
- 1/4 cup apple cider vinegar
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 4 servings | |
| Calories 169 | |
| Calories from Fat 65 | 38% |
| Total Fat 7.36g | 9% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 187mg | 5% |
| Total Carbs 26.53g | 7% |
| Dietary Fiber 2.8g | 9% |
| Sugars 20.62g | 14% |
| Protein 1.03g | 2% |
