Cider-Braised Chicken Thighs With Apples and Greens Recipe (2024)

WHat could I use instead of kale. My husband doesn't even what to SEE the word kale!! ha ha

I'm with your hubby on this fad food of the 2018-2019s. I'm going to make this otherwise delicious sounding dish using spinach, mustard greens, or turnip greens. And, imvho, there's nothing preventing one from using leaks, broccoli (cut up in small pieces), peas, asparagus, or whatever green veggie appeals to you.

Use red cabbage, not the same color but it goes very well with apples.

This recipe pleased adults as well as the kids! Really pleasing flavor and tastes almost buttery - without the added calories of using actual butter. Used spinach instead of kale and undercooked the apples so they had a little texture to them. Served with rice and hunks of fresh baguette from the bakery. Amazing!

You could use baby spinach, instead of kale

I did not have kale. I followed the recipe except I served the chicken, cooked apples, sauce on top of a bed of raw arugula. The chicken and sauce are delicious & flavourful.

Followed directions and added a sprinkle of blue cheese to the apple-kale mixture before serving. Yum.

Followed recipe exactly. Put chicken under broiler to crisp up. Delicious as is. People sure have opinions about kale! IMO it absorbs the broth nicely and comes out tender and silky with a little bite to contrast the sweetness of the cider and apple.

Im going to use chard. I feel the same as your husband!

This was delish with roasted sweet potatoes.

I am among the growing legion of kale-haters. I might use red chard in this recipe, as the texture will hold up, and the color will work well with the apples.

What about adding some sliced fingerling potatoes?

Loved it but next time I’d double even triple the kale. It wilts to nothing. Was great though.

I recommend serving with creamy polenta!

Would thinly sliced brussels sprouts work in place of the kale? No shade on kale, just have a ton of sprouts I’d like to use up!

5/5 this recipe was perfect. We followed it except used apricot nectar juice when cider wasn’t seasonally available - it was so good! It’s an easy recipe and smartly instructs you to use only enough broth to keep the chicken skin exposed during simmer, then broil the chicken separately to crisp the skin further. Will be making this for a dinner party in the future.

It's probably due to the inconsistency of my glass flat-top apartment stove? But the chicken was NOT cooked by the end of the 25 mins. I ended up popping it under the broiler for much longer than 2-3 mins, flipping it over every few mins until it was cooked.This is a yummy recipe otherwise! Just be sure to use your meat thermometer.

Loved this dish! I wanted the chicken more dry and crisp, so I finished it by baking while I finished the sauce on the stove top. The flavors are very well balanced, it really delivers a sophisticated experience for very little work.

Amazing! I love how NYT recipes have lists of ingredients that make me scratch my head sometimes, and then when I put all the individual ingredients together, the flavor is unlike anything I imagined it would be. This is one of those recipes. I used boneless and skinless thighs, Swiss chard instead of kale, dried sage instead of fresh, added parsley, served with rice… still fantastic all around. Will definitely make again.

I also swapped chard for the kale. I used rainbow chard, sliced up the stems, and sautéed with the aromatics, giving them a slight head start over the shallots. More nutrition, less waste, and the rainbow stems looked beautiful in the finished dish! I also hadn’t realized I was out of Dijon mustard, so I used some whole grain mustard I had on hand — still absolutely delicious. Can’t wait to make it again with the right mustard.

Cooked as per the recipe, although we had two apples so used both. It’s terrific. Next time I will add a little bit more mustard, but that’s about it.

Delicious flavors, but the chicken didn't brown well. Could have run it under broiler, but seemed as though it would be overcooked then. I added chard and senposai in lieu of the kale. I had shallots, garlic, and sage - all complementary. Had homemade strong chicken broth - very flavorful.

I forgot to buy fresh apple cider so just made without it, and it was still delicious. (Used collard greens and added a little apple-cider bacon from the local butcher)

This is incredibly tasty and fairly easy, yet great for company because it can simmer until you are ready and only 1 pot! I don't care if Kale is trendy, it works well and it so much healthier than the crap I grew up with in the 70's. But use your chard or mustard greens if you are particular.

Delicious

I made this a second time with chicken breast and then threw some corn starch into the cider sauce to make it more like a gravy. I was very pleased with the result.

So how about made exactly to recipe and loved it? Ok ok, one little eentsie weensie change. I used this recipe to make apple cider from scratch for the first time. House smelled scrumptious for days.. That was the best part.

Made this with pork chops! Delish

This was fantastic! I used the skinless, boneless thighs I had on hand, and also cut the mustard by half to accommodate the preference of a family member. Otherwise I followed the recipe and was thrilled the result. Will definitely make this again!

Is there any substitutes for mustard? I have an allergy sadly and it is used in so many recipes!