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Cider Braised Chicken

Cider Braised Chicken
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Homemade.
Summary
The perfect dish to feed a crowd when it’s cold outside. Apples and chard add flavor plus fiber and the yogurt adds creaminess and acidity to the sauce. The best part, this dish is made in one pot and finished in under 45 minutes.

Watch how to make cider braised chicken

  • Servings
    4 Servings
  • Serving size
    1 thigh and ~ 1/3 cup sauce mixture
Dinner Main Dish One Pot Comfort Food
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 thigh and ~ 1/3 cup sauce mixture
  • Amount per serving Calories 210

  • Total Fat 9g
    • Saturated Fat 2.3g
    • Trans Fat 0g
  • Cholesterol 105mg
  • Sodium 290mg
  • Total Carbohydrate 9g
    • Dietary Fiber 2g
    • Total Sugars 6g
    • Added Sugars 0g
  • Protein 22g
  • Potassium 480mg
  • Phosphorus 230mg

Choices/Exchanges: 1/2 Carbohydrate, 3 Lean protein, 1 Fat

Dinner Main Dish One Pot Comfort Food
Ingredients

Ingredients

  • bacon (chopped)
    1 slice
  • olive oil
    1 tsp
  • boneless skinless chicken thighs
    1 lbs
  • shallots (diced)
    1
  • garlic (minced)
    1 clove
  • Pink Lady apple (sliced)
    1
  • Apple Cider Vinegar
    1/4 cup
  • low sodium chicken broth
    1 cup
  • Dijon Mustard
    1 tbsp
  • black pepper
    1/4 tsp
  • fresh thyme (chopped)
    2 tsp
  • swiss chard (chopped)
    2 cup
  • Plain Nonfat Greek yogurt
    2 tbsp

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Directions

Directions

  1. Heat bacon in a Dutch oven over medium heat, stirring frequently. Remove to a dish once fully cooked and golden brown.

  2. 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.

  3. Remove the thighs to the dish with the bacon. Add the shallot and garlic. Heat until fragrant, about 2 minutes.

  4. 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.

  5. Stir in the apples and chard. Add the thighs and bacon back into the pot. Make sure the chicken is covered in liquid.

  6. 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.

  7. Turn off the heat and stir in the yogurt. Enjoy!

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