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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1 whole chicken (about 3 1/2 pounds), quartered |
3 tablespoons olive oil |
2/3 cup unfiltered apple cider |
1/2 cup dry white wine |
1/2 cup heavy cream |
1 tablespoon chopped fresh sage |
1 teaspoon dijon mustard |
Directions:
1. Sprinkle chicken with 2 teaspoons coarsely ground pepper and 1 teaspoon salt.
2. 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.
3. 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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