One-Pot Cider-Braised Chicken With Potatoes, Apples and Greens

One-Pot Cider-Braised Chicken with Potatoes, Apples, and Greens is a comforting, autumnal dish where chicken is braised in apple cider with hearty potatoes, sweet apples, and a mix of leafy greens. The apple cider adds a subtle sweetness and tang to the dish, while the braising process makes the chicken incredibly tender. This one-pot recipe is ideal for a cozy, flavorful meal with minimal cleanup.

One-Pot Cider-Braised Chicken With Potatoes, Apples, and Greens Recipe

Ingredients:

• 4 bone-in, skin-on chicken thighs (or breasts)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup apple cider (preferably unfiltered)
• 1/2 cup chicken broth
• 4 small potatoes (Yukon Gold or red), quartered
• 2 apples (Granny Smith or Honeycrisp), cored and sliced into wedges
• 2 teaspoons Dijon mustard
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 4 cups leafy greens (like kale, spinach, or Swiss chard), roughly chopped
• 1 tablespoon apple cider vinegar (optional, for extra tang)

Instructions:

1. Season and Brown the Chicken:

• Season the Chicken: Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
• Brown the Chicken: In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook for another 3-4 minutes. Remove the chicken from the pan and set aside.

2. Sauté the Aromatics:

• Cook the Onions and Garlic: In the same pan, reduce the heat to medium. Add the sliced onion and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned. Add the minced garlic and cook for another minute until fragrant.

3. Deglaze and Braise:

• Add Liquids: Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pan.
• Add Potatoes, Apples, and Seasoning: Stir in the Dijon mustard and thyme. Add the quartered potatoes and apple slices to the pan, nestling them in the liquid.
• Return Chicken to the Pot: Place the browned chicken thighs back into the pot, skin-side up, on top of the potatoes and apples.

4. Braise the Chicken:

• Simmer: Cover the pan with a lid and reduce the heat to low. Let the chicken braise for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender.

5. Add Greens and Finish:

• Add the Greens: Remove the lid and stir in the leafy greens. Let them wilt into the sauce for about 3-4 minutes.
• Adjust Flavor: If you want extra tang, stir in the apple cider vinegar at the end. Taste and adjust the seasoning with more salt and pepper, if needed.

6. Serve:

• Serve the cider-braised chicken with a generous spoonful of the apples, potatoes, and greens, along with the rich cider sauce. This dish is delicious on its own or with crusty bread to soak up the juices.

Tips:

• Apple Variety: Use firm apples like Granny Smith or Honeycrisp, which hold their shape and balance the sweetness of the cider.
• Greens Choice: Kale and Swiss chard are hearty options that hold up well in the braising liquid, but spinach works well for a lighter version.
• Make Ahead: This dish can be prepared ahead of time and reheated gently before serving. The flavors will deepen as it sits.

One-Pot Cider-Braised Chicken with Potatoes, Apples, and Greens is a hearty and flavorful meal, perfect for cooler weather. The sweet cider and tender chicken, paired with apples and potatoes, make it a balanced and satisfying dish for any dinner table.