4 Servings 45 min Cook
3 Tbsp Olive Oil
1 Chicken Chicken, Meat And Skin And Giblets And Neck
1 Tbsp Sage
2/3 Cup Apple Juice
1/2 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
4 Fl oz White Wine
1 Tsp Dijon Mustard
Rinse chicken, pat dry and cut into quarters.
Sprinkle chicken with 2 teaspoons coarsely ground pepper and 1 teaspoon salt.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chicken, skin side down first, turning once, 8 to 10 minutes total.
Transfer to a plate, discarding oil.
Wipe out skillet, then boil remaining ingredients until reduced by half, 3 to 5 minutes.
Return chicken to skillet and braise, covered, turning once, until chicken is just cooked through, 25 to 30 minutes.
Transfer chicken to a platter.
Boil sauce to thicken if necessary.
Whisk sauce if separated and season with salt, then pour over chicken.
