Cider Braised Chicken With Apples And Kale Food

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CIDER-BRAISED CHICKEN WITH APPLES AND KALE



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

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.

CIDER-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS



Cider-Braised Chicken Thighs With Apples and Greens image

In this hearty one-pot dinner, chicken thighs are browned, then braised in chicken broth flavored with mustard, sage, garlic and a triple dose of apple: apple cider, cider vinegar and apple slices. The addition of a few handfuls of greens makes this a complete meal, in need of nothing else but a nice of hunk of bread to soak up the broth and perhaps a glass of dry white wine.

Provided by Lidey Heuck

Categories     dinner, poultry, main course

Time 50m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • Pat the chicken thighs dry and season generously with salt and pepper.
  • In a Dutch oven or heavy pot, heat the oil over medium. Cook the chicken thighs skin-side down, undisturbed, until the skin is golden brown, 6 to 8 minutes. Flip and cook until lightly browned on the other side, about 4 minutes. Transfer to a plate.
  • Pour off all but about 3 tablespoons of fat from the pot, turn the heat to medium-low, then add the shallots and sage. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Be careful not to let the garlic burn.
  • 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. Pour just enough broth around (not on!) the chicken to cover the sides of the thighs but not cover the skin on top.
  • Bring to a boil, then turn the heat to low. Partly cover and gently simmer until the thighs are cooked through and tender, 20 to 25 minutes. 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. While the greens cook, if you'd like to crisp the skin on the chicken, pop it under the broiler for 2 to 3 minutes.
  • 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.

APPLE BRAISED CHICKEN



Apple Braised Chicken image

POINTS-5. Simmering poultry in fat-free liquid is a moist, low-POINT way to flavor food. Experiment with other types of broths and juices, too.

Provided by TishT

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons vegetable oil
1 lb boneless skinless chicken breast, four 4 oz pieces
2 tablespoons all-purpose flour
1 large onion, sliced
2 medium apples, firm,cored and sliced
1 cup apple cider
1 cup fat-free chicken broth
1/2 teaspoon table salt
1/2 teaspoon ground ginger
2 teaspoons cornstarch

Steps:

  • In a large, heavy-bottomed skillet, warm oil over high heat.
  • Toss chicken with flour in a medium bowl, patting off excess.
  • Place chicken in skillet and brown well on both sides.
  • Remove chicken from pan and set aside.
  • Reduce stove temperature to low and add onion to skillet.
  • Sauté, stirring often, until onion is tender and lightly browned.
  • Stir in apples, cider, chicken broth, salt, ginger and chicken.
  • Bring to a simmer, cover and cook for 30 minutes.
  • Use a slotted spoon to transfer chicken, onions and apples to a serving dish.
  • In a small bowl, whisk together cornstarch and 2 to 3 Tbs of pan juices.
  • Combine cornstarch mixture with remaining pan juices, whisking constantly.
  • Simmer for one minute.
  • Pour sauce over chicken and serve.
  • Yields 1 chicken breast and about 3/4 cup of apple-onion mixture per serving.

Nutrition Facts : Calories 217.1, Fat 3.9, SaturatedFat 0.7, Cholesterol 65.8, Sodium 489.2, Carbohydrate 17.6, Fiber 2.3, Sugar 8.8, Protein 27.3

APPLE CIDER BRAISED CHICKEN THIGHS



Apple Cider Braised Chicken Thighs image

This delicious apple cider chicken is braised with apples and onions. The perfect recipe for fall!

Provided by Michelle Goth

Categories     Main Course Recipes

Time 1h20m

Number Of Ingredients 10

2 medium apples (Gala or Honeycrisp), cut into 1/4 inch slices
1 small red onion, thinly sliced
1.5 teaspoons Herbs de Provence
1/3 cup chicken stock, low sodium
1/2 cup apple cider
1/4 cup white wine or white cooking wine
4 bone-in, skin on chicken thighs
1/8 teaspoon of salt
1/8 teaspoon of black pepper
2 tablespoons avocado oil, divided

Steps:

  • Pat chicken thighs dry with paper towels.
  • Sprinkle both sides of chicken thighs with salt and pepper, and pat into the skin.
  • In a large, hot skillet, add 1 tablespoon avocado oil or vegetable oil. Add chicken skin-side down and sear on medium-high heat until skin becomes golden brown. Sear on each side for about 7 minutes on the skin side, and 5 minutes on the fleshy back side.
  • Lower heat to medium. Add remaining 1 tablespoon avocado oil and allow to heat. Add apples, onion slices and herbs to the pan. Cook for 3-4 minutes, stirring often and scraping the bottom of the pan to work up any leftover bits of chicken.
  • Pour chicken stock, cider and wine into the pan, stir well to combine.
  • Add chicken thighs back to the pan. Cook covered on medium heat for an additional 10 minutes. Remove lid and continue to simmer for 2-3 minutes or until chicken reaches an internal temperature of at least 165 degrees Fahrenheit.
  • Serve warm.

Nutrition Facts : Calories 244 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 169 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

CIDER BRAISED CHICKEN



Cider Braised Chicken image

Make and share this Cider Braised Chicken recipe from Food.com.

Provided by Brookelynne26

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons vegetable oil
4 boneless skinless chicken breasts
salt and pepper
1/4 cup minced onion
1/2 cup apple cider
1/2 cup chicken broth
2 tablespoons Dijon mustard
2 tablespoons finely chopped parsley, for garnish

Steps:

  • Heat the oil in a large skillet over medium high heat. Season the chicken with salt and pepper. Add to the pan and brown on both sides, about 3 minutes per side. Transfer to a plate and cover to keep warm.
  • Add the onion to the skillet and saute for 1 minute. Add the cider and chicken stock, and cook over high heat until the liquid has reduced by half. Add the chicken to the pan, cover, and reduce heat to low. Simmer for 5 minutes.
  • Remove the chicken breasts from the pan, and place on a warmed serving platter. Raise the heat to high and reduce the cider sauce until 1/4 c remains. Stir in the mustard and season with salt and pepper. Pour over the chicken and garnish with parsley.

Nutrition Facts : Calories 209.5, Fat 10.4, SaturatedFat 1.6, Cholesterol 75.5, Sodium 321, Carbohydrate 1.7, Fiber 0.5, Sugar 0.6, Protein 26.2

BRAISED CHICKEN THIGHS AND APPLES



Braised Chicken Thighs and Apples image

Apple cider and apples give this braised chicken dish a decidedly fall feel.

Provided by Food Network Kitchen

Time 1h

Yield 4

Number Of Ingredients 11

8 bone-in chicken thighs (2 to 2 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 teaspoons fresh thyme leaves
1 bunch leeks (white and green parts), halved lengthwise and sliced
1/4 cup dry white wine
1 cup low-sodium chicken broth
1/2 cup apple cider
2 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour
2 apples, such as Golden Delicious, chopped

Steps:

  • Preheat the oven to 425 degree F. Sprinkle the chicken generously with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium-high heat. Place the chicken in the skillet skin-side down and cook, flipping once, until golden on both sides. Transfer to a plate.
  • Reduce the heat to medium, add the thyme and leeks to the skillet and cook, stirring occasionally, until softened, about 4 minutes. Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the skillet is nearly dry. Stir in the broth, apple cider and a pinch each of salt and pepper and bring to a boil.
  • Use a fork to mash the butter and flour together in a small bowl until smooth. Whisk the butter-flour mixture into the skillet until dissolved. Stir in the apples and remove from the heat. Nestle the chicken skin-side up in the skillet along with any collected juices from the plate. Bake until the chicken is cooked through, about 25 minutes.

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