Braised Chicken with Apples & Sage

Season the chicken with salt and pepper to taste on both sides.   

Heat a wide, heavy pan over medium-high heat and add the grapeseed oil.

Sear the chicken pieces, skin side down, until golden brown and crisp. Flip and repeat. Remove the chicken from the pan and set aside. Note: You may need to do this in batches to prevent overcrowding the pan.   

Reduce the heat to medium and discard any fat from the pan. Add the butter and sauté the onions and apples, stirring occasionally, until tender, about 4 minutes. Add the garlic and cook an additional minute.   

Sprinkle in the flour and stir well to coat.

Deglaze the pan with the apple cider vinegar, scraping free the browned bits of fond from the bottom of the pan.  

Add the chicken stock, apple cider and mustard to the pan, along with the seared legs, thighs and wings. Tip: We’ll add the breasts later in the cooking process.   

Bring to a boil and reduce the heat to a simmer. Cook, covered, until the dark meat is tender, 35 to 40 minutes. 

Nestle the chicken breasts into the pan and cook an additional 8 to 10 minutes or until they are cooked through. 

Stir in the heavy cream and sage, and season with salt and pepper to taste.