Cider Braised Chicken

Watch how to make cider braised chicken
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- Servings
- 4 Servings
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- Serving size
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1 thigh and ~ 1/3 cup sauce mixture
Ingredients
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bacon (chopped)
- 1 slice
- 1 slice
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olive oil
- 1 tsp
- 1 tsp
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boneless skinless chicken thighs
- 1 lbs
- 454 g
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shallots (diced)
- 1
- 1
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garlic (minced)
- 1 clove
- 1 clove
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Pink Lady apple (sliced)
- 1
- 1
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Apple Cider Vinegar
- 1/4 cup
- 1/4 cup
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low sodium chicken broth
- 1 cup
- 1 cup
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Dijon Mustard
- 1 tbsp
- 1 tbsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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fresh thyme (chopped)
- 2 tsp
- 2 tsp
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swiss chard (chopped)
- 2 cup
- 2 cup
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Plain Nonfat Greek yogurt
- 2 tbsp
- 2 tbsp
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Directions
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Heat bacon in a Dutch oven over medium heat, stirring frequently. Remove to a dish once fully cooked and golden brown.
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Drain the fat from the pan and add the oil. Increase the heat to medium-high and add the chicken thighs. Sear each side until browned but not cooked through, about 2 minutes each side.
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Remove the thighs to the dish with the bacon. Add the shallot and garlic. Heat until fragrant, about 2 minutes.
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Add the vinegar, broth, mustard, pepper and thyme. Use the back of a spoon to scrape up any browned bits stuck to the bottom of the pan.
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Stir in the apples and chard. Add the thighs and bacon back into the pot. Make sure the chicken is covered in liquid.
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Bring to a boil and then reduce the heat to a simmer. Cover and cook for 20 minutes and the chicken reaches 165 F on a thermometer.
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Turn off the heat and stir in the yogurt. Enjoy!