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

Ingredient Substitutions

• Instead of bone‑in, skin‑on chicken thighs: boneless, skinless chicken thighs
• Instead of sweet potatoes: butternut squash, acorn squash
• Instead of Granny Smith apples: pear, Honeycrisp apple
• Instead of fresh sage leaves: fresh thyme, fresh rosemary
• Instead of bourbon: dry white wine, apple cider
• Instead of chicken stock: vegetable stock, water with bouillon
• Instead of pecans: walnuts, almonds
• Instead of lemon: lime juice
• Instead of olive oil: vegetable oil, canola oil
• Instead of kosher salt: sea salt
• Instead of freshly ground black pepper: white pepper

Equipment Needed

• large cast‑iron or stainless‑steel skillet (oven‑safe)
• oven
• tongs
• chef’s knife
• cutting board
• measuring spoons
• instant‑read meat thermometer
• spoon or small ladle
• oven mitts

Critical Steps — Do Not Skip

• Searing the chicken skin until it releases easily from the pan.
• Deglazing with bourbon (especially if flambéing).
• Baking to an internal temperature of 175°F for safe doneness.

Chef Tips from the Video

• A cast‑iron skillet retains heat better, giving the skin a superior crust.
• Let the chicken rest after baking; this redistributes juices.
• Use a splash of bourbon for flavor; if you prefer no alcohol, substitute with dry white wine.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Chicken and vegetables freeze well for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Peel and cube sweet potatoes and apples up to 24 hours ahead; store in water to prevent browning.
• Season and sear chicken, then refrigerate the skillet (covered) before baking.
• Toast pecans a day ahead and store in an airtight jar.