Ingredients

1 1/2 to 2 pounds bone-in, skin-on chicken thighs (about 4 to 6)

Kosher salt and black pepper

2 tablespoons canola or grapeseed oil

1 cup thinly sliced shallots (2 to 3 medium shallots)

2 tablespoons roughly chopped fresh sage leaves

3 garlic cloves, minced

3/4 cup fresh apple cider

2 tablespoons apple cider vinegar, plus more to taste

2 tablespoons Dijon mustard

3/4 to 1 cup chicken broth, preferably low-sodium

1 bunch curly kale (10 to 12 ounces), stemmed, leaves torn into bite-size pieces

1 crisp red apple, such as Fuji, cored and thinly sliced

Instructions

Step 1: Pat the chicken thighs dry and season generously with kosher salt and black pepper.

Step 2: In a Dutch oven or heavy pot, heat the oil over medium heat. Place the chicken thighs skin-side down and cook undisturbed until the skin is golden brown, about 6 to 8 minutes. Flip and cook the other side until lightly browned, about 4 minutes. Transfer the chicken to a plate.

Step 3: Pour off all but about 3 tablespoons of fat from the pot. Reduce heat to medium-low and add the sliced shallots and chopped sage. Cook, stirring occasionally, until shallots are translucent, about 3 minutes. Add the minced garlic and stir until fragrant, about 30 seconds; be careful not to burn the garlic.

Step 4: Stir in the apple cider, apple cider vinegar, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Scrape up any browned bits from the bottom of the pan. Cook until the cider has reduced slightly, about 2 to 3 minutes.

Step 5: Return the chicken thighs and any juices to the pot, skin-side up. Pour just enough chicken broth around (not on top of) the chicken to cover the sides of the thighs without submerging the skin.

Step 6: Bring to a boil, then reduce heat to low. Partly cover the pot and gently simmer until the chicken is cooked through and tender, about 20 to 25 minutes. Transfer the chicken to a clean plate or sheet pan if you plan to broil it for crisper skin.

Step 7: Increase heat to medium and add the kale and sliced apple to the pot. Cook, tossing often, until the kale is wilted, the apples are just softened, and the liquid has reduced slightly, about 5 minutes.

Step 8: If desired, broil the chicken thighs for 2 to 3 minutes to crisp the skin while the greens cook.

Step 9: Taste the kale and apple mixture and stir in 1 to 2 teaspoons more apple cider vinegar to balance the flavors. Serve the chicken thighs over the kale and apples, accompanied by crusty bread to soak up the flavorful broth.

Tips & Variations

For a deeper apple flavor, try adding a cinnamon stick to the braising liquid and remove before serving.

Use other greens like Swiss chard or spinach if kale isn’t available or preferred.

Bone-in, skin-on chicken thighs yield the best flavor and texture, but boneless thighs can be used; reduce cooking time accordingly.

Serve with mashed potatoes or creamy polenta for a heartier meal.

FAQs

Can I use chicken breasts instead of thighs?

Chicken breasts can be substituted, but they cook faster and can dry out. Reduce the cooking time accordingly and monitor closely to keep them tender.

What type of apple works best?

Choose a firm, crisp apple like Fuji, Honeycrisp, or Granny Smith. These hold their shape well and add a pleasant balance of sweetness and tartness to the dish.