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Apple CIder-Brined Chicken With Sage Pan Gravy

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“Delicious supper for autumn. From Victoria Magazine. Serve with Apple Vegetable Medley.”
9hrs 30mins

Ingredients Nutrition


  1. In a large stockpot over high heat, bring to a boil cider, water, 1/2 cup salt, brown sugar, apples, onion, garlic, chile peppers, and peppercorns. Reduce heat to medium-high, and simmer for about 10 minutes.
  2. Remove from heat, and add ice, stirring to combine. Add chicken to brine, placing a heavy plate over chicken to fully submerge. Cover, and refrigerate for 8 hours, or overnight.
  3. Remove chicken from brine; discard brine. Drain chicken and pat dry. Season chicken with 1/2 teaspoons salt and 1/2 teaspoons black pepper.
  4. Preheat oven to 350 degrees.
  5. In a large ovenproof skillet over medium-high heat, heat 3 tablespoons olive oil. Add chicken, skin side down, and cook for about 5-8 minutes, until browned. Turn chicken over, and brown other side. Place skillet in oven, and bake until chicken registers 165 degrees on an instant-read thermometer when inserted into thickest portion, about 15-20 minutes. Remove skillet from oven; remove chicken to platter; reserving drippings. Let cool for at least 10 mminutes.
  6. In skillet with reserved drippings, heat remaining 3 tablespoons olive oil. Add flour, whisking to combine, and cook for 2-3 minutes. Add sherry, and whisk to combine. Continue to cook, scraping browned bits from bottom of pan. When almost all liquid is absorbed, add broth, a little at a time, stirring until smooth after each addition. Add sage, remaining 1/2 teaspoons salt and remaining 1/2 teaspoons pepper. Reduce heat to medium-low, and simmer until thickened. Serve gravy over chicken. Garnish with sage and thyme.

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