CIDER-BRAISED CHICKEN WITH APPLES AND KALE
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| YIELDServes 4 ACTIVE TIME35 minutes TOTAL TIME45 minutes 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) |
PREPARATION
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.
NUTRITIONAL INFO
Calories1073Carbohydrates37 g(12%)Fat73 g(112%)Protein63 g(125%)Saturated Fat19 g(97%)Sodium1246 mg(52%)Polyunsaturated Fat14 gFiber7 g(30%)Monounsaturated Fat32 gCholesterol340 mg(113%)
per serving (4 servings)
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