Bräserad kyckling med äpplen och salvia

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

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 teskedar salt
1/2 teskedar svartpeppar
1 matsked olivolja
1 matsked osaltat smör
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.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.