R.O.D.-Chicken with Creamy Cider Gravy

This is on the menu this weekend!
It sounds great and very "Fall-ish!"

CHICKEN with CREAMY CIDER GRAVY

Moist chicken in a mahogany sauce (from Kitchen parade)

Hands-on time: 10 minutes to start,
10 to finish
Time to table: 50 minutes
Serves 4

·                            1/2 tablespoon butter (for flavor)

·                            1/2 tablespoon olive oil (for its low smoke point)

·                            1-1/4 pounds chicken thighs, preferably bones-in, skins-on

·                            Salt & pepper

·                            Dried sage
CREAMY CIDER GRAVY

·                            1 shallot, minced small

·                            3/4 cup apple cider, preferably unpasteurized

·                            1/2 tablespoon soy sauce

·                            1/4 cup cream or 1 tablespoon butter

·                            Salt & pepper to taste

In a large well-seasoned or non-stick skillet, heat butter and oil on medium heat til shimmery. Remove chicken skins, discarding all but one. Place skin and thighs top-side down in skillet (they should sizzle). Season with salt, pepper and sage, then let cook without moving for 5 minutes. Turn over, season, cook another 5 minutes. Cover and let cook for 30 minutes. With tongs, transfer thighs to a plate, keep warm.

Add shallot, stir to coat and let cook 1 – 2 minutes. Add cider and soy sauce. Increase heat to medium high, bring liquid to a fast simmer with lots of bubbles. Stirring often, let coo****il cider reduces by about half. Stir in the cream or butter, let cook, stirring often, until sauce turns mahogany and thickens.

NUTRITION ESTIMATE Per Serving: 261 Cal; 24g Protein; 15g Tot Fat; 6g Sat Fat; 6g Carb; 0g Fiber; 223mg Sodium; 125mg Cholesterol