Active Time

　　20 min

　　Total Time

　　50 min

　　

Ingredients

Makes 4 servings

　　8 chicken thighs with skin and bones (3 lb)

　　1 1/4 teaspoons salt

　　1/2 teaspoon black pepper

　　1 tablespoon olive oil

　　1 tablespoon unsalted butter

　　1 tablespoon packed brown sugar

　　2 apples (preferably Gala; 3/4 lb total), peeled, cored, and cut into 1/2-inch-thick wedges

　　1/2 cup chopped shallots (2 to 3)

　　2/3 cup reduced-sodium chicken broth

　　1 teaspoon cider vinegar

　　1/2 teaspoon chopped fresh sage

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.