Apple Cider-Glazed Bone-in Chicken

 

This dish is another winner I discovered from Home Chef.  It's smoky, tangy, and completely satisfying.

2 tsp whole grain mustard

1 Tbsp honey

1 oz butter

1 tsp chili powder

1 tsp cumin

3 oz Apple Cider

1 lb Bone-in skin-on chicken breasts or thighs

1 lb sweet potatoes

1 shallot

6 chive sprigs

1/4 cup chicken stock

Slice sweet potatoes into 1/2" wedges.  Place sweet potatoes on prepared baking sheet and toss with 1 Tbsp olive oil.  Sprinkle with the mixture of the chili powder and cumin rub. Stir well. 

Spread into a single layer on one half and roast in hot, oven, 15 minutes.

Remove from oven and flip wedges.  Sweet potatoes will finish cooking in a later step.  

Pat chicken breasts dry and season both sides with salt and pepper.  Place a medium non-stick pan over medium-high heat and add 2 tsp olive oil.  Add chicken to hot pan, skin side down and sear until golden brown 2 - 3 minutes per side.  

Transfer to empty half of prepared baking sheet, skin side up.  Roast until chicken is fully cooked, 16 - 18 minutes.  Rest cooked chicken at least 5 minutes.  Wipe pan clean and set aside. 

While the chicken cooks, mince the chives, peel and halve the shallot and slice thinly.  Cut butter into four pieces.  

Return the pan used to sear the chicken to medium heat.  Add 1 tsp olive oi..  Add shallots and stir often until softened, 4 - 5 minutes.

Add apple cider, honey, mustard, and chicken stock.  Add a pinch of salt and stir to combine.  Cook until liquid is reduced by half, 1 - 2 minutes.  Add butter one piece at a time and stir until combined.  Add cooked chicken and flip to coat.  Remove from the burner.

Plate chicken and sweet potatoes.  Spoon sauce over the chicken and garnish with chives.

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