Cider Braised Chicken With Apples and Kale

A rustic, autumn-inspired dish that brings out the sweetness of apples and cider, the umami of crispy bacon, and the earthiness of kale.

Cider Braised Chicken with Apples and Kale is a comforting one-pot wonder perfect for fall and winter nights.

Why This Dish Works

This recipe leans into classic seasonal flavors — pairing crisp apple cider with savory, seared chicken thighs and hearty kale.

The addition of bacon adds richness and depth, while Dijon mustard and thyme round out the dish with brightness and warmth. It’s elegant enough for entertaining, yet homey enough for a weeknight dinner.

A French Technique

Braising is a classic French technique that slowly cooks meat in liquid, making it tender and flavorful.

Combining the slightly sweet acidity of apple cider with savory chicken builds a balanced sauce that thickens naturally as it reduces — no cream or flour needed.

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Cider Braised Chicken With Apples and Kale

2 bunches kale

4 slices thick cut bacon

4 bone-in, skin-on chicken thighs

1 large shallot clove, diced

1 small apple, cored and sliced

1 1⁄2 cups apple cider or juice, not spiced

1 tablespoon Dijon Mustard

1 tablespoon thyme, fresh or dried

Preheat oven to 425° F.

Remove stems from washed kale and set aside. Tear kale leaves into bite-sized pieces. Slice the ends off of kale stems and thinly slice.

In a large oven-safe Dutch oven, cook bacon over medium heat until crispy. Remove bacon and drain on a paper towel-lined plate. Drain all but about 1 tablespoon of the bacon fat from the skillet, leaving enough to lightly coat the bottom of the pan.

In the same skillet, sear the chicken thighs, skin side down, until they easily release from the pan. Remove and set aside.

Add kale stems to the skillet, and cook for about 1 minute. Add the shallot and cook until fragrant, about 30 seconds. Add the apples and kale, cover, and cook until kale is wilted and apples are slightly softened, 2-3 minutes. Remove from skillet with a slotted spoon and set aside.

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Remove the skillet from heat, add cider, and scrape the bottom of the pan, releasing the browned bits. Add mustard and thyme and mix well.

Add kale mixture back to the skillet and mix to coat in the cider sauce. Crumble the bacon, mix in, and top with the chicken, skin side up.

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Roast in the oven, uncovered, until an instant read thermometer in the chicken reads 165 degrees, about 20 minutes.

Remove from oven, plate and serve.

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Try These Savory Kale And Apple Favorites

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