Braised Chicken with Apples and Sage

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

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This braised chicken with apples and sage is a sophisticated dairy-free dish that celebrates the classic pairing of orchard fruit and earthy herbs. By browning the chicken thighs first, you create a wonderfully crisp skin that contrasts beautifully with the soft, caramelised Gala apples and sweet shallots. It is a fragrant, one-pan meal that feels elegant enough for entertaining while remaining simple enough for a busy Tuesday evening.

As a nutritious main course, this recipe relies on the natural sweetness of cider vinegar and brown sugar to balance the savoury notes of the sage. Serve it alongside some steamed seasonal greens or crushed new potatoes to soak up the light, flavourful sauce. This comforting dish is an excellent way to introduce more seasonal fruit into your savoury cooking during the autumn months.

Ingredients for Braised Chicken with Apples and Sage

8 chicken thighs with skin and bones (1.4kg)
1 1/4 colheres de chá de sal
1/2 colher de chá de pimenta preta
1 colher de sopa de azeite de oliva
1 colher de sopa de manteiga sem sal
1 tablespoon packed brown sugar
2 apples (preferably Gala
350g total), peeled, cored, and cut into 1/2-inch-thick wedges
60g chopped shallots (2 to 3)
160ml reduced-sodium chicken broth
1 teaspoon cider vinegar
1/2 teaspoons chopped fresh sage

How to make Braised Chicken with Apples and Sage

Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken well, starting with skin sides down and turning over once, 10 to 12 minutes total. Transfer chicken to a plate and pour off all but 1 tablespoon fat from skillet.

Add butter, brown sugar, apples, and shallots to fat in skillet and cook over moderate heat, stirring occasionally, until apples are browned, about 5 minutes.

Add broth, vinegar, and sage and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Reduce heat and simmer, loosely covered with foil, until chicken is cooked through and sauce is slightly reduced, 20 to 25 minutes.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.