Cider Braised Chicken
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
Ingredients
- bacon 1.00 slice chopped
- olive oil 1.00 tsp
- boneless skinless chicken thighs 1.00 lbs
- shallots 1.00 whole diced
- garlic 1.00 clove minced
- apple 1.00 med Pink Lady apple sliced
- Apple Cider Vinegar 0.25 cup
- low sodium chicken broth 1.00 cup
- Dijon Mustard 1.00 tbsp
- black pepper 0.25 tsp
- fresh thyme 2.00 tsp chopped
- swiss chard 2.00 cup chopped
- Plain Nonfat Greek yogurt 2.00 tbsp
Instructions
- 1
Heat bacon in a Dutch oven over medium heat
- 2
stirring frequently. Remove to a dish once fully cooked and golden brown.
- 3
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
- 4
about 2 minutes each side.
- 5
Remove the thighs to the dish with the bacon. Add the shallot and garlic. Heat until fragrant
- 6
about 2 minutes.
- 7
Add the vinegar
- 8
broth
- 9
mustard
- 10
pepper and thyme. Use the back of a spoon to scrape up any browned bits stuck to the bottom of the pan.
- 11
Stir in the apples and chard. Add the thighs and bacon back into the pot. Make sure the chicken is covered in liquid.
- 12
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.
- 13
Turn off the heat and stir in the yogurt. Enjoy!
Cook it from the original
This recipe comes from diabetesfoodhub.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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