Cider-Braised Chicken

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Chicken, meat and skin

  Broilers or fryers, raw

  1 whole chicken or 920g

• 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 and cut into quarters.
2. Sprinkle chicken with 2 teaspoons coarsely ground pepper and 1 teaspoon salt.
3. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chicken, skin side down first, turning once, 8 to 10 minutes total. Transfer to a plate, discarding oil.
4. Wipe out skillet, then boil remaining ingredients until reduced by half, 3 to 5 minutes. Return chicken to skillet and braise, covered, turning once, until chicken is just cooked through, 25 to 30 minutes. Transfer chicken to a platter. Boil sauce to thicken if necessary. Whisk sauce if separated and season with salt, then pour over chicken.

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