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1
*Position rack in middle of oven and preheat to 375u00b0F. Butter a large bakind dish or pan that will hold chicken and potatoes in a single layer.
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2
*Cut the 2 chicken breast halves in half crosswise. Cut thighs and legs apart. Remove wing tips & save along with back for another use. You should have 10 pcs. Remove any fat. Rinse & pat dry with paper towel.
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3
*In saute pan over medium-high heat, melt 2 tbsp butter with the oil. When foaming, add half the chicken and quickly sear until golden, 4 to 5 minutes on each side. Transfer to the prepared dish. Repeat with remaining chicken. Arrange potato slices among the chicken parts.
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4
*Reduce the heat to medium-low & add the shallots. Saute until translucent, 2 to 3 minutes. Add half each of the apple juice and stock and stir, scraping up any browned bits. Tuck the 6-8 sage leaves around the chicken. Sprinkle with salt and pepper.
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5
*Bake until the potatoes & chicken are tender, 45 to 50 minutes. The meat should be opaque throughout. Using slotted spoon, transfer chicken and potatoes to a warmed serving dish and cover to keep warm. Using a large spoon, skim the fat from the juices & pour juices into a pitcher.
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6
*In small saucepan over medium-low heat, melt remaining 1 tbsp butter. Add flour and cook, stirring, until bubbly, 1 to 2 minutes. Raise the heat to medium. Stirring constantly, gradually add the remaining 1/4 cup each of apple juice and stock and the pan juices. Stir until the mixture thickens and comes to a boil, 3 to 4 minutes. Add the cream and cook for a few seconds. Thin, if desired, with apple juice or stock; adjust seasoning. Pour the sauce over the chicken and potatoes. Garnish with sage sprigs and serve.
