Description

This comforting recipe features tender bone-in, skin-on chicken thighs braised in a flavorful mixture of fresh apple cider, apple cider vinegar, and Dijon mustard. Enhanced with garlic, shallots, fresh sage, and accompanied by wilted kale and crisp red apple slices, this dish offers a perfect balance of savory and slightly sweet notes. The chicken is initially seared to create golden, crispy skin, then gently simmered in the cider-based braising liquid until juicy and tender.

Ingredients

Scale

Chicken and Seasoning

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

Sauté and Braising Liquid

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

Greens 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

Season the Chicken: Pat the chicken thighs dry with paper towels to ensure crisp skin when searing. Generously season both sides with kosher salt and black pepper.
Sear the Chicken: Heat canola or grapeseed oil in a Dutch oven or heavy pot over medium heat. Add chicken thighs skin-side down and cook without moving until the skin is golden brown and crisp, about 6 to 8 minutes. Flip and brown the other side for another 4 minutes. Remove chicken from pot and set aside on a plate.
Sauté Aromatics: Pour off all but about 3 tablespoons of fat from the pot. Reduce heat to medium-low. Add sliced shallots and chopped sage, cooking and stirring occasionally until shallots are translucent, about 3 minutes. Add minced garlic and stir for 30 seconds until fragrant, being careful not to burn the garlic.
Create Braising Liquid: Stir in fresh apple cider, apple cider vinegar, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Scrape the bottom of the pot to deglaze and lift browned bits. Cook until the cider reduces slightly, about 2 to 3 minutes.
Braise the Chicken: Return the chicken thighs and any accumulated juices to the pot, placing them skin-side up. Pour in enough chicken broth to cover the sides of the thighs but not cover the skin on top. Bring to a boil, then reduce heat to low. Partly cover and let simmer gently until chicken is cooked through and tender, about 20 to 25 minutes.
Cook Greens and Apples: Transfer the cooked chicken to a clean plate or sheet pan if planning to broil. Increase heat to medium and add torn kale leaves and thinly sliced apple to the pot. Cook, tossing frequently, until kale is wilted, apples are just softened, and liquid is slightly reduced, about 5 minutes.
Crisp Chicken Skin (Optional): While the greens cook, place the chicken under a preheated broiler for 2 to 3 minutes if you want to re-crisp the skin.
Finish and Serve: Taste the kale and apple mixture and stir in 1 to 2 additional teaspoons of apple cider vinegar to balance flavors. Divide chicken thighs and greens evenly among shallow bowls. Serve immediately, accompanied by crusty bread to soak up the delicious braising broth.

Notes

Patting the chicken dry before searing is key for a golden, crispy skin.
Use low-sodium chicken broth to better control the saltiness of the dish.
If you prefer a more pronounced tang, adjust the amount of apple cider vinegar added at the end.
Broiling the chicken at the end is optional but enhances the texture of the skin.
Substitute curly kale with other sturdy greens like Swiss chard or collard greens if desired.
This dish pairs wonderfully with crusty artisan bread or creamy mashed potatoes.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: cider-braised chicken, chicken thighs recipe, apple chicken dish, braised chicken with greens, autumn chicken recipe