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Dry chicken thighs and season with salt and pepper. Heat oil in a large skillet until hot but not smoking. Fry chicken on both sides until browned, remove from the skillet and transfer to a plate. Pour off all fat from the skillet but 1 tablespoon. Add butter, brown sugar, apples and onion to skillet and cook over medium heat stirring occasionally until apples are browned and soft.
Stir in chicken broth, vinegar and sage and bring to a boil, stirring and scraping up any brown bits. Return chicken to the skillet (skin side up) and lower the heat. Cover skillet loosely with foil and continue cooking over low heat until chicken is tender and sauce is slightly reduced (20 -25 minutes). |
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