Maple-Glazed Chicken

It's a rare chicken post! Yes, last night we had maple-glazed chicken. This was a good recipe that was made far more complicate than necessary.
First, it calls for bone in skin on chicken breast cut into large chunks. This is completely unnecessary. I'm not sure what the point of having the bone in was, but it doesn't cook long enough to get the flavor from the bone, which is usually the point of having it. It just makes it difficult to eat. If I made this again I would use boneless. Possibly still skin-on, though I don't think that is necessary either. Obviously, if i were to do that I'd cook it for less time.
Next, the apples you add to it were too mushy. The texture was just strange. I would have cooked them for less time, and I might have taken the skin off, or cut them smaller or something. They became a bit difficult to eat because they were being held together by the skin, but they were mushy. Odd.
Finally, I would have cut back on the 'glaze'. There was too much of it and it was too watery. I think I would probably have cut back by about a third.
I did taste good though. There was just something missing. We couldn't figure out what it was. Maybe some fresh parsley or something at the end. If you can figure it out let me know.It was a nice meal for a cold winter evening. I served it with a warm farro salad.

Maple Glazed Chicken

Farro salad

Maple Glazed Chicken - From the Food Network Magazine
2 lbs skin on, bone in chicken breast, cut into large chunks (See above)
kosher salt
2tbs extra virgin olive oil
2 apples cored and cut into wedges
8 medium shallots quartered lengthwise
1/4 c fresh sage, torn
1/2 c chicken broth
1/4 c maple syrup
1/4 c apple cider vinegar

Pat chicken dry and season with salt. Heat a large heavy skillet over high heat and add oil. When oil is hot, add chicken skin side down and cook, undisturbed, until browned and crisp, about 5 min.
Turn chicken and add apples, shallots and sage to the skillet. Reduce heat to medium high and cook until chicken is browned on the bottom, 4-5 min. Transfer chicken to plate and continue to cook apples and shallots, stirring until golden, about 2 more minutes. (This is probably where I would have added the apples so they weren't too mushy)

Meanwhile, mix chicken broth, maple syrup, vinegar and a pinch of salt in a small bowl. Add mixture to skillet and boil until reduced by about three quarters - 3-4 min. Return chicken to skillet, turning to coat, and cook until cooked through about 2-3 more minutes.

Tonight we are having leftovers. Because when you are cooking constantly, there are lots of leftovers.