Choose a skillet with a lid to braise the chicken. We used a tart Granny Smith apple so if you choose a sweeter variety like a Braeburn or a Fuji, you may need more lemon juice to balance the flavors in the sauce.

Use paper-towels to pat-dry chicken and generously season with salt and pepper.

Place a large skillet on the stove over a medium-high heat and add the oil. When the oil is shimmering, add the chicken, presentation side down first and cook until brown on both sides, about 4 to 6 minutes. Transfer the chicken to a plate, reserving the skillet.

Reduce the stove heat to medium and return the skillet. Add the shallots and cook until tender, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the apple and brown sugar and cook, stirring occasionally, until the apples are browned and just start to soften, about 5 minutes.

Add the wine and deglaze the bottom of the skillet, scraping up any browned bits until the liquid is reduced by half, about 1 minute. Add the broth and bring to a boil. Reduce the liquid to a simmer, return the chicken to the skillet, presentation-side up with any accumulated pan juices. Cover and simmer until the chicken is cooked through, about 15 minutes. Stir in sage. Taste and adjust seasoning with lemon juice, salt and pepper.

To serve: Divide the apples and sauce between 4 warmed serving plates or bowls. Top with the chicken and serve immediately.