Braised Chicken with Apples and Sage

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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This braised chicken with apples and sage is a sophisticated dairy-free dish that celebrates the classic pairing of orchard fruit and earthy herbs. By browning the chicken thighs first, you create a wonderfully crisp skin that contrasts beautifully with the soft, caramelised Gala apples and sweet shallots. It is a fragrant, one-pan meal that feels elegant enough for entertaining while remaining simple enough for a busy Tuesday evening.

As a nutritious main course, this recipe relies on the natural sweetness of cider vinegar and brown sugar to balance the savoury notes of the sage. Serve it alongside some steamed seasonal greens or crushed new potatoes to soak up the light, flavourful sauce. This comforting dish is an excellent way to introduce more seasonal fruit into your savoury cooking during the autumn months.

Ingredients for Braised Chicken with Apples and Sage

8 chicken thighs with skin and bones (1.4kg)
1 1/4 cucchiaini di sale
1/2 cucchiaini di pepe nero
1 cucchiaio di olio d'oliva
1 cucchiaio di burro non salato
1 tablespoon packed brown sugar
2 apples (preferably Gala
350g total), peeled, cored, and cut into 1/2-inch-thick wedges
60g chopped shallots (2 to 3)
160ml reduced-sodium chicken broth
1 teaspoon cider vinegar
1/2 teaspoons chopped fresh sage

How to make Braised Chicken with Apples and Sage

Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken well, starting with skin sides down and turning over once, 10 to 12 minutes total. Transfer chicken to a plate and pour off all but 1 tablespoon fat from skillet.

Add butter, brown sugar, apples, and shallots to fat in skillet and cook over moderate heat, stirring occasionally, until apples are browned, about 5 minutes.

Add broth, vinegar, and sage and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Reduce heat and simmer, loosely covered with foil, until chicken is cooked through and sauce is slightly reduced, 20 to 25 minutes.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.