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One-Pot Bourbon Sage Chicken with Sweet Potatoes and Apples
A comforting weeknight one‑pot dinner featuring crispy skin‑on chicken thighs braised with sweet potatoes, tart Granny Smith apples, fresh sage, and a splash of bourbon, finished with toasted pecans and a bright lemon squeeze.
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Critical Success Points
- • 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.
Safety Warnings
- • Bourbon flambé produces open flame; keep a fire extinguisher nearby.
- • Handle hot skillet with oven mitts to avoid burns.
- • Ensure chicken reaches 175°F to prevent foodborne illness.
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