CIDER-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS
In this hearty one-pot dinner, chicken thighs are browned, then braised in chicken broth flavored with mustard, sage, garlic and a triple dose of apple: apple cider, cider vinegar and apple slices. The addition of a few handfuls of greens makes this a complete meal, in need of nothing else but a nice of hunk of bread to soak up the broth and perhaps a glass of dry white wine.
Provided by Lidey Heuck
Categories dinner, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pat the chicken thighs dry and season generously with salt and pepper.
- In a Dutch oven or heavy pot, heat the oil over medium. Cook the chicken thighs skin-side down, undisturbed, until the skin is golden brown, 6 to 8 minutes. Flip and cook until lightly browned on the other side, about 4 minutes. Transfer to a plate.
- Pour off all but about 3 tablespoons of fat from the pot, turn the heat to medium-low, then add the shallots and sage. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Be careful not to let the garlic burn.
- Add the cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, scraping up any browned bits from the bottom of the pan, until the cider has reduced slightly, 2 to 3 minutes. Return the chicken and any accumulated juices to the pot, skin-side up. Pour just enough broth around (not on!) the chicken to cover the sides of the thighs but not cover the skin on top.
- Bring to a boil, then turn the heat to low. Partly cover and gently simmer until the thighs are cooked through and tender, 20 to 25 minutes. Transfer the chicken to a clean plate or sheet pan (if you'd like to broil the chicken in the next step), raise the heat to medium, and add the kale and apple to the pot. Cook, tossing often, until all the kale is wilted, the apples are just softened and the liquid has reduced slightly, about 5 minutes. While the greens cook, if you'd like to crisp the skin on the chicken, pop it under the broiler for 2 to 3 minutes.
- Taste for seasoning, and stir in 1 or 2 more teaspoons cider vinegar to taste. Divide the chicken and kale mixture among shallow bowls; serve with crusty bread to mop up broth.
BRAISED COLLARD GREENS
Adding hard cider to smoky ham stock (a trick from the recipe developer Grace Parisi) builds a foundation of tangy, tart flavors in this recipe. It takes about 2 hours for the hocks to become tender, but once your kitchen fills with the smell of ham bubbling away in a pot of vinegary cider, you'll never want that slow simmer to end. If you like really sour collards, add a splash of apple cider vinegar once the greens have finished braising.
Provided by Sarah Jampel
Categories vegetables, side dish
Time 3h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy-bottomed pot with a lid over medium-high. When hot, add ham hocks. When they're sizzling, flip and crisp the other side.
- Add the onions and stir so they are coated in the fat and nestled under and around the hocks. Turn the heat down to medium and cook, stirring occasionally, until onions are soft, 6 to 8 minutes.
- Add the garlic, paprika, cumin, cayenne, salt and brown sugar, and stir until fragrant, about 2 minutes.
- Pour in the chicken stock and hard cider and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, until the ham hocks are very tender.
- Remove the ham hocks and allow to cool slightly. Skim the fat off the surface of the stock. When cool enough to handle, remove the meat from the bone (discard the fat and the skin) and chop into 1/4- to 1/2-inch pieces and set aside.
- Bring the stock back to a boil, then add the greens in large handfuls, pressing them down to wilt in the hot stock before adding more leaves. Add the reserved ham hock meat.
- Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes, until the greens are silky and tender. Season with salt and serve with hot sauce and a splash of apple cider vinegar, if desired.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 998 milligrams, Sugar 3 grams, TransFat 0 grams
CIDER BRAISED GREENS
Steps:
- Combine the onion, cider, chicken stock, and salt in a large pot and bring to a boil over medium-high heat. Reduce the heat to medium and add the chard and kale. Cover the pot and simmer for 10 minutes. Check the greens for tenderness, stir them, and add a little more salt. Re-cover the pot and cook until the greens are fully tender, about 4 minutes more.
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What Are Apple Cider Braised Greens Recipes?
Apple cider braised greens recipes is a cooking technique that involves cooking green vegetables like kale, collard greens, mustard greens, and spinach in apple cider or apple cider vinegar. The recipe usually involves slow-cooking the greens in a mixture of apple cider, garlic, onions, and other spices until they are tender and flavorful. The result is a dish that is both healthy and delicious, with a unique sweet and tangy flavor that is perfect for fall or winter meals.The Health Benefits of Apple Cider Braised Greens Recipes
One of the main reasons why apple cider braised greens recipes are so popular is because of the many health benefits that they offer. Green vegetables like kale are packed with vitamins, minerals, and antioxidants that can help to boost your immune system and protect your body against disease. Cooking the greens with apple cider or apple cider vinegar helps to enhance the nutritional value of the dish, by adding in extra minerals and enzymes that are good for your digestive system.1. Rich in Vitamins and Minerals:
Green vegetables like kale, collard greens, and spinach are known to be rich in vitamins A, C, and K, as well as iron, calcium, and other minerals. These nutrients are important for supporting healthy bones, teeth, and skin, as well as for promoting good vision and a strong immune system.2. Antioxidant-Rich:
Green vegetables are also known to be rich in antioxidants, including carotenoids, flavonoids, and other compounds that can help to protect your body against oxidative stress and inflammation. These antioxidants can help to reduce your risk of developing chronic diseases like cancer, heart disease, and diabetes.3. Supports Digestive Health:
Apple cider or apple cider vinegar is known to be rich in probiotics and enzymes that can help to support good digestive health. When you cook greens in apple cider, you add in extra digestive enzymes and beneficial bacteria that can help to break down the fiber in the greens and make them more easily digestible.How to Make Apple Cider Braised Greens Recipes
While there are many different recipes for apple cider braised greens, most recipes involve slow-cooking the greens in a mixture of apple cider, garlic, onions, and other spices until they are tender and flavorful. Here's a basic recipe to get you started:Ingredients:
- 1 bunch of kale, collard greens, or other greens
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup of apple cider or apple cider vinegar
- 1 teaspoon of ground cumin
- Salt and pepper to taste
Instructions:
- Heat a large pot over medium heat and add in the onion and garlic. Sauté for a few minutes until the onion is soft.
- Add in the greens and sauté for a few minutes until they begin to wilt.
- Add in the apple cider, cumin, salt, and pepper, and stir well to combine.
- Reduce the heat to low and cover the pot. Allow the greens to simmer for at least 30 minutes, or until they are tender and flavorful.
- Adjust the seasonings as needed, and serve hot.