Cider-Glazed Chicken Skillet with Apples, Kale & Sweet Potatoes

Instructions

1. 1Season the chicken thighs on both sides with the kosher salt and black pepper.
2. 2Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden, about 3 minutes per side. Transfer to a plate (it will finish cooking later).
3. 3Add the remaining 1 tablespoon oil to the skillet. Stir in the sweet potato cubes and cook, stirring occasionally, until they start to brown at the edges, about 5 minutes.
4. 4Add the apple wedges, garlic, and sage. Cook 1 minute, just until fragrant.
5. 5Stir together the apple cider and Dijon mustard, then pour into the skillet, scraping up any browned bits. Nestle the chicken (and any juices) back into the pan.
6. 6Cover, reduce heat to medium, and simmer until the chicken is cooked through (165°F) and the sweet potatoes are tender, 8 to 10 minutes.
7. 7Uncover, add the kale and butter, and toss until the kale wilts and the glaze looks glossy, 1 to 2 minutes. Taste and add a pinch more salt if needed. Serve hot from the skillet.

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