Best 2 Cider Braised Chicken Thighs With Apples And Greens Recipes

Embark on a culinary journey with cider-braised chicken thighs, a dish that tantalizes taste buds with its harmonious blend of sweet, savory, and tangy flavors. This delectable dish features tender and juicy chicken thighs slow-cooked in a flavorful cider broth infused with aromatic spices, crisp apples, and tender greens. The result is a symphony of textures and flavors that will leave you craving for more. Discover the secrets behind this comforting and satisfying dish, along with variations that cater to different dietary preferences and taste profiles. Indulge in the classic cider-braised chicken thighs recipe, explore a gluten-free adaptation, and uncover the delightful combination of chicken and apples in a slow cooker. Get ready to tantalize your senses with this versatile and delicious dish that's perfect for weeknight dinners, special occasions, and everything in between.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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.

Tips:

Sear the chicken thighs well before braising. This will help to develop flavor and color.
Use a variety of apples in the braising liquid. This will add complexity and depth of flavor.
Add some greens to the braising liquid. This will help to balance out the sweetness of the apples and add a bit of bitterness.
Serve the chicken thighs with mashed potatoes or rice. This will help to soak up the delicious braising liquid.

Conclusion:

Cider braised chicken thighs with apples and greens is a delicious and easy to make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the apples are sweet and tart, and the greens add a bit of bitterness that balances out the sweetness of the apples. This dish is sure to be a hit with your family and friends.