Cider Braised Chicken With Apples And Kale Best Recipes

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CIDER-BRAISED CHICKEN WITH APPLES AND KALE

2016-11-09



Cider-Braised Chicken with Apples and Kale image

Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.

Provided by Anna Stockwell

Categories     Dinner     Quick and Healthy     Braise     Chicken     Kale     Apple     White Wine     Tarragon     Fall     Wheat/Gluten-Free     Winter     Mustard

Yield 4 servings

Number Of Ingredients 13

Ingredients:

  • 4 chicken legs (thigh and drumstick; about 3 pounds)
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup plus 1 teaspoon country-style Dijon mustard
  • 3 tablespoons vegetable oil
  • 2 pink-skinned apples, cut into 1/2" wedges
  • 1/2 medium red onion, cut into 1/2" wedges
  • 1 cup dry white wine
  • 1 1/2 cups fresh apple cider, divided
  • 1 large or 2 small bunches curly kale (about 1 pound), stemmed, torn into pieces
  • 1/4 cup heavy cream
  • 1 teaspoon fresh lemon juice
  • 3 tablespoons tarragon leaves (optional)

Steps:

  • Arrange rack in upper third of oven; preheat to 450°F. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper, then rub with 1/4 cup mustard, making sure to get mustard under skin.
  • Heat 2 Tbsp. oil in a large heatproof high-sided skillet or heavy braising pan over medium-high. Sear chicken, skin side down, until golden-brown, about 8 minutes. Turn chicken, then arrange apples and onion around chicken. Add wine and 1 cup cider, then transfer to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, about 20 minutes.
  • Meanwhile, heat remaining 1/2 cup cider, 1 Tbsp. oil, and 1/2 tsp. salt in a large pot over medium; add kale, cover, and cook until wilted. Continue to cook, stirring occasionally, until kale is tender, about 5 minutes. Using slotted spoon, divide kale among plates.
  • Transfer chicken, apples, and onion to plates with a slotted spoon. Heat remaining liquid in skillet over high. Add cream and remaining 1 tsp. mustard and bring to a boil. Cook, whisking constantly, until sauce is thickened, about 5 minutes. Remove from heat and stir in lemon juice.
  • Spoon sauce alongside chicken and kale. Garnish with tarragon, if desired.

Top Asked Questions

  1. How to cook Kale and apples with chicken?
    Transfer the chicken to a clean plate or sheet pan (if you’d like to broil the chicken in the next step), raise the heat to medium, and add the kale and apple to the pot. Cook, tossing often, until all the kale is wilted, the apples are just softened and the liquid has reduced slightly, about 5 minutes.
  2. How much cider vinegar do you add to chicken and Kale?
    Taste for seasoning, and stir in 1 or 2 more teaspoons cider vinegar to taste. Divide the chicken and kale mixture among shallow bowls; serve with crusty bread to mop up broth.
  3. Is cider braised chicken easy to cook?
    Nothing's easier than a one-pot meal This cider braised chicken is a stick-to-your-bones dinner in the best kind of way. Seared to perfection before being nestled into a bed of potatoes, kale, and carrots, clean up is a breeze for such a decadent dish.
  4. How do you cook chicken thighs in apple cider vinegar?
    Add the cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, scraping up any browned bits from the bottom of the pan, until the cider has reduced slightly, 2 to 3 minutes. Return the chicken and any accumulated juices to the pot, skin-side up.

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