Cider-Braised Chicken With Apples And Kale

1. 1

   Arrange rack in upper third of oven; preheat to 450u00b0F. 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.

2. 2

   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 165u00b0F, about 20 minutes.

3. 3

   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.

4. 4

   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.

5. 5

   Spoon sauce alongside chicken and kale. Garnish with tarragon, if desired.

No additional tips available.