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American·Main

Apple Cider Chicken

A simple and delicious sweet-and-sour chicken dish featuring a glistening pan sauce made with apple cider, apple cider vinegar, and fresh sage.

Prep

10m

Cook

20m

Total

30m

Serves

2

Method

  1. 01

    Season the chicken breasts very generously on both sides with salt, freshly ground black pepper, and a pinch of cayenne pepper.

    Step 1
    Watch · 0:28
  2. 02

    Melt butter in a skillet over medium heat. Add the whole sage leaves and fry until they stop bubbling and become crisp. Remove the sage leaves from the pan and set aside, leaving the flavored butter behind.

    Step 2
    Watch · 0:58
  3. 03

    Place the seasoned chicken in the skillet, smooth side down. Cook over medium heat for about 4 minutes per side until just barely cooked through and nicely browned. Remove the chicken to a plate and cover loosely.

    Step 3
    Watch · 1:31
  4. 04

    Add minced shallots to the pan and sauté for about a minute. Pour in the apple cider and apple cider vinegar. Increase heat to medium-high and simmer until the liquid is reduced by half.

    Step 4
    Watch · 2:13
  5. 05

    Return the chicken and any accumulated juices from the plate back into the skillet. Reduce heat to low and simmer gently, turning and basting the chicken occasionally, until fully cooked through.

    Step 5
    Watch · 3:19
  6. 06

    Transfer the chicken to a serving platter. Turn off the heat and add a cold chunk of butter to the pan. Swirl the pan for about a minute until the butter is completely emulsified and the sauce is thick and glistening. Spoon the sauce over the chicken and garnish with the fried sage leaves.

    Step 6
    Watch · 4:26

From Chef John

  • “You are after all the Jack Bauer of this fruity sweet and sour.”
  • “Accumulated juices are the best juices.”
  • “Deceptively simple and devastatingly delicious.”