Cider-Braised Chicken

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Sage

  Spices, ground

  1 tbsp or 2g

• Apple juice

  Frozen concentrate, unsweetened, diluted with 3 volume water, with added ascorbic acid

  ⅔ cup or 159g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

Directions

1. Rinse chicken, pat dry, cut into quarters, and season with salt and pepper.
2. Heat olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
3. Brown chicken, skin side down first, turning once, for 8 to 10 minutes total. Transfer to a plate and discard the oil.
4. Wipe out the skillet.
5. In the skillet, combine sage, apple juice, heavy cream, white wine, and Dijon mustard. Boil until reduced by half, 3 to 5 minutes.
6. Return chicken to the skillet and braise, covered, turning once, until chicken is cooked through to 165°F, 25 to 30 minutes.
7. Transfer chicken to a platter.
8. If necessary, boil the sauce to thicken. Whisk sauce if separated and season with salt, then pour over chicken.

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