makes it feel like fall

Okay, I swear this isn't a food blog.  But it would be criminal not to share some of these recipes with you.  If this immediately turns you off because of the whole maple syrup overkill, I promise you will not taste it by itself - it's so mild.  And the sage is to die.  I didn't even have a side dish with this, just whipped it up by itself.

Maple-Glazed Chicken

 

Ingredients

 

2 pounds skin-on, bone-in chicken breasts, cut into large chunks

Kosher salt

2 T EVOO

2 apples (1 red, 1 green)

8 shallots, quartered lengthwise

1/4 c fresh sage, torn

1/2 c chicken broth

1/4 c maple syrup

1/4 c apple cider vinegar

 

 

Directions

 

Pat the chicken dry and season all over with salt.  Heat a large heavy skillet over medium high heat and add the olive oil.  When the oil is hot, add the chicken skin-side down and cook, undisturbed, about five minutes.

 

Turn the chicken and add the apples, shallots and sage to the skillet.  Reduce heat to medium and cook until chicken is cooked on the bottom, 4 more minutes.  Transfer the chicken to a plate and continue to cook the apples and shallots, stirring until golden, about two minutes.

 

Meanwhile, make the glaze:  Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon of salt in a small bowl.  Add the mixture to the skillet with the apples and shallots and boil until reduced by three-quarters, 2 to 3 minutes.  Return the chicken to the skillet, turning to coat until cooked through, about 2 more minutes.