Cider Braised Chicken With Sweet Potatoes And Sage

• 1 1/2 pound(s) skinless chicken thigh(s), about 6 thighs
• 1 1/2 tsp kosher salt, divided
• 1/4 tsp black pepper, freshly ground
• 1 Tbsp canola oil
• 8 medium shallot(s), thickly sliced
• 1 clove(s) (medium) garlic clove(s), minced
• 2 cup(s) reduced-sodium chicken broth
• 1/2 cup(s) apple cider
• 1 Tbsp apple cider vinegar
• 2 tsp fresh sage, minced, divided (or to taste)
• 1 Tbsp thyme, fresh, use 4 whole sprigs
• 1 1/2 pound(s) sweet potato(es), peeled, cut into 3/4-inch cubes

1. Season both sides of chicken with 1 teaspoon salt and pepper. Heat oil in a large nonstick skillet over high heat. Brown chicken in batches, flipping once, about 2 minutes per side; set aside.
2. Reduce heat to medium and add shallots and remaining 1/2 teaspoon salt to pan; cook shallots, stirring frequently, until softened and beginning to brown, approximately 5 to 8 minutes. Add garlic to pan; cook, stirring frequently, for 1 minute.
3. In a small bowl, combine broth, cider, vinegar, 1 teaspoon sage and thyme sprigs; add to pan and scrape down sides of pan to loosen any brown bits. Increase heat to high; bring to a boil and cook until mixture reduces slightly and flavors blend, about 5 minutes.
4. Add chicken and potatoes to pan; stir to combine and reduce heat to low. Cover pan and simmer, flipping over chicken and stirring potatoes halfway through cooking, about 30 minutes.
5. Remove thyme sprigs from pan; stir in remaining 1 teaspoon sage. Yields 1 chicken thigh and about 3/4 cup sweet potato-shallot mixture per serving.

chicken, kosher salt, black pepper, canola oil, shallots, garlic, cups, cups, apple cider vinegar, sage, thyme, sweet potatoes

Taken from www.epicurious.com/recipes/member/views/cider-braised-chicken-with-sweet-potatoes-and-sage-50153529 (may not work)