Active Time

　　20 min

　　Total Time

　　50 min

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

Sprinkle chicken with 2 teaspoons coarsely ground pepper and 1 teaspoon salt.

　　

Step 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.

　　

Step 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.