Apple Cider Braised Chicken Thighs with Dijon & Kale
Servings: 4 people
Calories: 762kcal
Apple cider braised chicken is made with thighs, apple cider and cider vinegar, and tangy dijon mustard. Made in one pan, with apple slices and kale as a built-in side dish!
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Ingredients
- 3 lbs bone-in, skin-on chicken thighs
- 2 small red apples such as fuji or gala
- 1 large bunch kale about 8 ounces once stems are removed
- 1 cup chicken stock
- ¾ cup apple cider
- ¼ cup apple cider vinegar
- ¼ cup dijon mustard
- 1 tablespoon chopped fresh sage
- 3 shallots thinly sliced
- 3 garlic cloves finely minced
- kosher salt
- freshly ground black pepper
Instructions
- Preheat the oven to 425°F. Pat the chicken thighs dry with a paper towel and season on both sides with salt and pepper. Place a deep ovenproof skillet or casserole dish over medium high heat.
- Working in two batches, place chicken thighs skin side down until golden brown and crisp, about 8 minutes. Flip over and brown on the other side, about 2 minutes more. Set chicken aside on a plate. Carefully drain off the hot fat from the pan before starting the second batch. Set chicken aside on a plate.
- While the chicken thighs are browning, slice the shallots thinly and mince the garlic. Slice the apples into thin little wedges. Remove kale from stems and tear into large pieces.
- When the second batch of chicken thighs are done, leave the fat in the pan. Add the shallots and garlic to the remaining rendered fat, stirring frequently and scraping up the browned bits of chicken until shallots are translucent and garlic is fragrant, about 4 minutes.
- Add the mustard, vinegar, apple cider, chicken stock, and sage to the pan and whisk to combine. Bring the sauce to a boil, then reduce heat to a simmer. Allow the sauce to reduce slightly, season with salt to taste.
- Add the kale to the sauce and keep turning it over in the pan until it is wilted, then add the apple slices and stir to combine.
- Place the chicken thighs back in the pan and bake uncovered in the oven for 25 minutes.
Notes
- To remove kale leaves from stems: Fold the leaves toward each other and grasp with one hand, then grasp stem with the other hand. Pull both hands away from each other, the leaves will come off easily.
- The amount of kale is correct: When you add the kale to the pan, it will seem like SO. MUCH. KALE. But don't worry, it wilts considerably. Just keep going!
- Use a deep skillet: I used my Lodge enameled cast iron casserole for this recipe. It has high sides, so that keeps the spatter from browning the chicken to a minimum. You can also make this in a good ovenproof skillet, I've made this type of dish in my GreenPan skillet, too. (Disclosure: I am a member of the Lodge Blogger Network and this casserole dish was provided to me free of charge.)
- A mandoline is a handy tool for even slices: If you don't like attempting thin slices with a chef's knife, a kitchen mandoline might be just the thing you need. I have the OXO Good Grips Chef's Mandoline Slicer and I love it because it stands up on its own, has a wide range of adjustable widths, and a really good safety guard.
- Recipe adapted from NYT Cooking.
- Leftovers: Store in an airtight container for up to two days. I don't recommend freezing, as the apples will break down and not have the same texture.
- Reheat: This dish reheats well, although the chicken may not be as crispy. Put it in an ovenproof baking dish and pop it into the oven at 300°F until the apple cider braising sauce is bubbling and the chicken thighs are heated through.
Nutrition
Calories: 762kcal | Carbohydrates: 27g | Protein: 51g | Fat: 50g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 285mg | Sodium: 497mg | Potassium: 978mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1713IU | Vitamin C: 24mg | Calcium: 86mg | Iron: 3mg
