Cider-Braised Chicken with Apples and Kale
Cider-Braised Chicken with Apples and Kale is a flavorful French French Receipes dish prepared with quality ingredients. Arrange rack in upper third of oven; preheat to 450°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionArrange 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.