Sunday, February 12, 2012

Maple-Glazed Chicken

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

1.) Pat the chicken dry and season with salt. 
2.) 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.
3.) 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.
4.) Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes. 
5.) To prepare the glaze, mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl.
6.) Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. 
7.) Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.

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