Photo: Maple-Glazed Chicken Recipe
Ingredients
- 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
Directions
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.
Per serving: Calories 553; Fat 24 g (Saturated 6 g); Cholesterol 119 mg; Sodium 373 mg; Carbohydrate 44 g; Fiber 2 g; Protein 42 g
Photograph by Antonis Achilleos
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By woods1985
on March 06, 2013
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I read the reviews for this recipe, and the suggested changes seemed worth taking into account, so that is what I did. I was VERY pleased!
1. I used 1 Honeycrisp and 1 GS apple
2. I used red onions cut into small wedges instead of shallots.
3. I used boneless, skinless chicken breasts cut into chunks.
4. I doubled the glaze recipe and marinated the chicken in the glaze for 30 min.
5. After marinating the chicken, I removed it from the glaze and placed in a skillet. I sauted it in EVOO with 2 cloves minced garlic, diced apples, red onions, and 1 tsp poultry seasoning.
6. The chicken, apples, and onion all seemed to cook in the same amount of time for me. The apple chunks I used were somewhat large and remained crisp.
7. I heated the glaze in it's own saucepan, letting it cook down. I added a mixture of cornstarch and water and stirred for a few minutes to thicken. Then poured the glaze over sauteed chicken.
8. I served over brown rice with a side of roasted brussel sprouts.
By crownfield
Plymouth, MA
on March 04, 2013
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This was easy to make and sooooo good and maybe even a little better the next day served cold in a chicken ceaser salad!
I'm lazy so I cooked the chicken in the oven, took the bones out before adding to apples.
By Jack & Raul
Indialantic, FL
on February 27, 2013
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Tasty and easy, used thighs and breasts. Skipped the apples and added potatoes and carrots.
My boyfriend loved it!
Jack & Raul
Read all 53 reviews