Maple chicken sausage braises with apples and onions to make a quick weeknight supper that tastes like fall. The sweetness in the sausage deepens as it cooks alongside fruit and caramelized alliums, giving you something warming that comes together in under thirty minutes.

Serves 2. 28 minutes, 8 at the stove.

About 610 calories a serving, 44 g protein, 75 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Slice 1 medium onion into thin half-moons and peel, halve, and slice 2 medium apples into thin wedges. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering.
2. Add the 4 sausage links and brown on both sides, turning once, until golden all over, about 6 minutes total. Remove to a plate.6 min
3. Add the onion to the same skillet and cook, stirring often, until it begins to soften and brown at the edges, about 3 minutes.3 min
4. Return the sausages to the skillet along with the apple slices and pour in 1 cup apple cider or juice. Bring to a simmer, scraping up any browned bits from the bottom.
5. Reduce heat to medium-low, cover, and braise until the apples are tender and the sausages are cooked through, about 12 minutes. Uncover and simmer for 2 more minutes to reduce the liquid slightly.14 min
6. Taste and season with a pinch of salt and pepper. Serve the sausages with the braised apples and onions spooned over or alongside.

Note Swap dried apples or raisins for fresh apples if needed. Leftovers keep in the refrigerator for three days; reheat gently. Serve with buttered egg noodles, crusty bread to soak up the liquid, or over rice.