Cider-Braised Chicken Thighs with Apples and Greens
Recipe Date:
September 1, 2023
Serving Size:
4
Cook Time:
00:50:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 2 lbs bone-in, skin-on chicken thighs (about 4-6)
- kosher salt & black pepper
- 2 tbsps canola or grapeseed oil
- 1 cup thinly sliced shallots
- 2 tbsps roughly chopped sage
- 3 garlic cloves, minced
- 3/4 cup apple cider
- 2 tbsps apple cider vinegar
- 2 tbsps dijon mustard
- 1 cup chicken broth
- 12 ozs curly kale (about 1 bunch)
- 1 crisp red apple, cored and thinly sliced
Directions
Tasting Notes: This is a fun dish because it has sweetness from the apple and earthyness from the kale (or spinach) which are two elements that compliment the fruit and earthy flavors in the Pinot.
Serena's Tips: We prefer this dish with spinach versus kale. The spinach compliments the earthy elements in the Pinot. And being from Sonoma County, we use Gravenstein apples instead of Fuji apples.
Recipe:
- Website link
- Website address: cooking.nytimes.com/recipes/1020636-cider-braised-chicken-thighs-with-apples-and-greens
Recipe courtesy of Lidey Hueck for the New York Times. Photo courtesy of Johnny Miller for the New York Times.
