Cider-Braised Chicken with Apples and Kale
A comforting dish of chicken legs braised in apple cider and white wine, served with tender kale and caramelized apples and onions. The dish is enriched with Dijon mustard and finished with a creamy sauce.
Ingredients
- •4 whole chicken legs (thigh and drumstick; about 3 pounds)
- •1½ teaspoons kosher salt
- •½ teaspoon freshly ground black pepper
- •¼ cup country-style Dijon mustard
- •3 tablespoons vegetable oil
- •2 whole pink-skinned apples
- •½ medium red onion
- •1 cup dry white wine
- •1½ cups fresh apple cider
- •1 pound curly kale
- •¼ cup heavy cream
- •1 teaspoon fresh lemon juice
- •3 tablespoons tarragon leaves
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
28 min
- 3.
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.
5 min
- 4.
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.
5 min
- 5.
Spoon sauce alongside chicken and kale. Garnish with tarragon, if desired.
2 min
