One-Pan Apple & Sage Chicken with Crispy Potatoes
55 min · Medium
#autumn#comfort#high-protein#kid-friendly#weekend
September and October are apple months, when the markets are piled with fruit that actually tastes of something. Here apples roast with chicken thighs, shallots and sage until their edges caramelise, while the pan juices, apple juice and a splash of cider vinegar reduce into a tangy, creamy sauce. 42 g of protein a portion, and almost everything happens in one tin.
Ingredientsfor 4 portions
- 800 g Chicken Thighs, Boneless Skinless, Raw
- 700 g Red Potatoes, halved
- 2 medium Gala Apples, cored, cut into wedges
- 4 medium Shallots, halved
- 250 ml Apple Juice
- 1 tbsp Apple Cider Vinegar
- 2 tsp Dijon Mustard
- 4 tbsp Heavy Cream
- 2 tbsp Sage, leaves
- 2 tbsp Olive Oil
- 1 tsp Sea Salt
- 0.5 tsp Black Pepper
Steps
- Heat the oven to 210 °C. Toss the potatoes with half the olive oil and a pinch of salt in a large roasting tin and roast for 15 minutes while you prepare the chicken.
- Season the chicken thighs with salt and pepper. Heat the rest of the oil in a frying pan over medium-high heat and sear them for 3–4 minutes a side until golden — they'll finish in the oven.
- Take out the tin and nestle the chicken, apple wedges, shallots and sage leaves among the potatoes. Roast for 20–25 minutes, until the chicken is cooked through and the apples are soft and caramelised at the edges.
- Meanwhile, pour the apple juice and vinegar into the chicken pan, scraping up the browned bits, and simmer for 6–8 minutes until reduced by about half. Whisk in the mustard and cream and simmer for 1 minute until glossy.
- Pour the sauce over the chicken just before serving, so the potatoes stay crisp at the edges.
