Maple-Glazed Chicken

1. 1

   Pat the chicken dry and season all over with salt.

2. 2

   Heat a large heavy skillet over high heat and add the olive oil.

3. 3

   When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.

4. 4

   Turn the chicken and add the apples, shallots and sage to the skillet.

5. 5

   Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes.

6. 6

   Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.

7. 7

   Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl.

8. 8

   Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes.

9. 9

   Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.

10. 10

    Per serving: Calories 553; Fat 24 g (Saturated 6 g); Cholesterol 119 mg; Sodium 373 mg; Carbohydrate 44 g; Fiber 2 g; Protein 42 g

11. 11

    Photograph by Antonis Achilleos

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