One-Pot Bourbon Sage Chicken with Sweet Potatoes and Apples

Ingredients

• 4 pieces bone‑in, skin‑on chicken thighs (preferably large thighs)
• 2 medium sweet potatoes (peeled and cubed into 1‑inch pieces)
• 2 medium Granny Smith apples (peeled, cored and diced)
• 1 tablespoon fresh sage leaves (minced)
• 2 tablespoons bourbon (for deglazing; optional flambé)
• 0.25 cup chicken stock (low‑sodium)
• 0.25 cup pecans (toasted and roughly chopped)
• 1 small lemon (juiced (about 1 tablespoon))
• 2 tablespoons olive oil (for skillet)
• 1 teaspoon kosher salt (plus extra for seasoning)
• 1 teaspoon freshly ground black pepper (plus extra for seasoning)

Instructions

1. Prep Sweet Potatoes, Apples, and Sage

   Peel the sweet potatoes and cut into 1‑inch cubes. Peel, core, and dice the apples into similar bite‑size pieces. Mince the fresh sage leaves.

   Time: PT15M

2. Season the Chicken

   Pat the chicken thighs dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper.

   Time: PT5M

3. Sear the Chicken

   Heat 2 Tbsp olive oil in the skillet over medium‑high heat. Place the thighs skin‑side down and let them cook undisturbed until the skin is deep golden brown and releases easily from the pan, about 6‑7 minutes.

   Time: PT7M

   Temperature: medium‑high

4. Flip and Finish Searing

   Turn the thighs over and sear the flesh side for 3‑4 minutes, then transfer the chicken to a plate.

   Time: PT4M

   Temperature: medium‑high

5. Sauté Sweet Potatoes and Apples

   Pour off excess fat, leaving about 1 Tbsp in the pan. Add the cubed sweet potatoes and diced apples. Sauté, stirring occasionally, for 5‑7 minutes until they start to brown but are still firm.

   Time: PT7M

   Temperature: medium

6. Deglaze with Bourbon

   Add the bourbon, letting it sizzle and reduce. If comfortable, carefully ignite to flambé for a few seconds, then let the flame die out.

   Time: PT2M

   Temperature: medium

7. Add Stock and Sage

   Stir in ¼ cup chicken stock and the minced sage. Let the mixture simmer for about 1 minute to meld flavors.

   Time: PT1M

   Temperature: medium

8. Bake the Chicken

   Return the chicken thighs to the skillet, skin‑side up, making sure the skin isn’t submerged. Transfer the skillet to a pre‑heated 375°F oven and bake until the thickest part reaches 175°F, about 30‑35 minutes.

   Time: PT35M

   Temperature: 375°F

9. Toast Pecans

   While the chicken bakes, place pecans in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly browned, 3‑4 minutes.

   Time: PT4M

   Temperature: medium

10. Finish and Serve

    Remove the skillet from the oven. Let the chicken rest for 5 minutes, then drizzle with fresh lemon juice and sprinkle toasted pecans over the top. Serve the thighs with the sweet‑potato‑apple mixture.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g