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Cider-Braised Chicken Thighs with Apples and Greens Recipe

★★★★★

4.5 from 136 reviews
  • Author: Marina
  • Total Time: 50 minutes
  • Yield: 4 to 6 servings 1x

Description

This comforting recipe features juicy bone-in, skin-on chicken thighs braised in fresh apple cider with fragrant shallots, garlic, and sage. Tender kale and crisp apple slices are cooked in the flavorful broth alongside the chicken, creating a perfect balance of savory and sweet. The dish finishes with a touch of tangy apple cider vinegar and a crispy skin option under the broiler, making it an ideal fall-inspired one-pot meal.

Ingredients

Scale

Chicken

  • 1 1/2 to 2 pounds bone-in, skin-on chicken thighs (about 4 to 6)
  • Kosher salt and black pepper, to taste
  • 2 tablespoons canola or grapeseed oil

Aromatics and Sauce

  • 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

Vegetables and Fruit

  • 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

  1. Prepare the chicken: Pat the chicken thighs dry with paper towels and season generously with kosher salt and black pepper on all sides to enhance flavor and ensure a crispy skin when seared.
  2. Sear the chicken: Heat the canola or grapeseed oil in a Dutch oven or heavy pot over medium heat. Add the chicken thighs skin-side down and cook undisturbed until the skin is golden brown and crisp, about 6 to 8 minutes. Flip and cook the other side until lightly browned, around 4 minutes. Transfer the chicken to a plate and set aside.
  3. Sauté aromatics: Pour off all but about 3 tablespoons of the fat from the pot to prevent greasiness. Reduce heat to medium-low and add the sliced shallots and chopped sage. Cook, stirring occasionally, until the shallots become translucent and soft, approximately 3 minutes. Add the minced garlic and stir for about 30 seconds until fragrant, taking care not to burn it.
  4. Deglaze and build sauce: Pour in the fresh apple cider, apple cider vinegar, and Dijon mustard. Add 1/2 teaspoon salt and 1/2 teaspoon black pepper, scraping the bottom of the pot to loosen any browned bits. Allow the cider mixture to simmer and reduce slightly for 2 to 3 minutes, concentrating the flavors.
  5. Braise the chicken: Return the chicken thighs and any accumulated juices to the pot, placing them skin-side up. Pour enough chicken broth around (not over) the chicken to cover the sides but keep the skin exposed to maintain crispness. Bring the liquid to a boil, then lower the heat to low, partially cover the pot, and gently simmer for 20 to 25 minutes until the chicken is fully cooked and tender.
  6. Cook kale and apples: Remove the chicken to a clean plate or sheet pan if you plan to broil it. Increase heat to medium and add the torn kale leaves and thin apple slices to the pot. Stir and toss frequently as the greens wilt, apples soften slightly, and the liquid reduces for about 5 minutes. This step adds freshness and sweetness to the dish.
  7. Optional broiling: While the kale and apples cook, place the chicken under a broiler for 2 to 3 minutes to crisp the skin further, if desired. Watch carefully to avoid burning.
  8. Finish and serve: Taste the braising liquid and stir in 1 to 2 teaspoons more apple cider vinegar to brighten flavors if needed. Divide the chicken, kale, and apple mixture among shallow bowls and serve hot. Accompany with crusty bread to soak up the delicious broth.

Notes

  • Using bone-in, skin-on chicken thighs ensures moist meat with flavorful, crispy skin.
  • Low-sodium broth is recommended to better control salt levels in the dish.
  • You can substitute curly kale with other hearty greens like Tuscan kale or Swiss chard.
  • For a vegetarian version, omit the chicken and use vegetable broth, adding firm tofu or tempeh as a protein alternative.
  • Add a sprinkle of fresh herbs like parsley or thyme at the end for extra aroma.
  • The broiling step to crisp the skin is optional but adds a lovely textural contrast.
  • Serve with mashed potatoes or polenta for a complete meal if desired.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Braising
  • Cuisine: American

Keywords: cider-braised chicken, chicken thighs, apple cider, braised kale, fall recipes, one-pot meals, apple and chicken, savory and sweet

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Find it online: https://marinamontclair.com/cider-braised-chicken-thighs-with-apples-and-greens-recipe/