This is a beautiful plate that had some beautiful flavors. I subscribe to New York Times Cooking and love it. They send emails frequently with popular recipes and this one we have today was one of them. I had to adapt it for my quarantine kitchen and tastes, and the changes I made were lovely.
Being a southerner with a love of local produce, I don't really cook with apples too often. I was excited to try it with this recipe and it did not disappoint! The original recipe calls for cider and you can try that if you want it to be sweeter. I thought beer would work much better and I really think it did. Chicken thighs are just my favorite things these days!
Do you cook with apples? Do you prefer cider over beer? Try this, you will love it! Full recipe to follow the montage.
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| What a pretty plate! |
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| The cast. That is homemade stock under the beer Nothing better! |
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| How can this not be good! |
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| A perfect sear on the chicken! |
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| Mmmm sauce! This had a lot of flavor! |
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| Add your chicken back in and let all the ingredients mingle. |
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| Oh wait! I forgot the greens! |
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| That's better! |
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| Pin it, it is a perfect cold weather meal! |
Kosher salt and black pepper
2 tablespoons canola or grapeseed oil
1 cup thinly sliced shallots (2 to 3 medium shallots)
2 tablespoons fresh thyme
3 garlic cloves, minced
¾ cup beer or cider (I used Shiner Bock)
2 tablespoons apple cider vinegar, plus more to taste
2 tablespoons Dijon mustard
¾ to 1 cup chicken broth, preferably low-sodium
1 bunch greens (10 to 12 ounces), stemmed, leaves torn into bite-size pieces (I used collards)
1 crisp red apple, such as Fuji, cored and thinly sliced
Pat the chicken thighs dry and season generously with salt and pepper.
In a Dutch oven or heavy pot, heat the oil over medium. Cook the chicken thighs skin-side down, undisturbed, until the skin is golden brown, 6 to 8 minutes. Flip and cook until lightly browned on the other side, about 4 minutes. Transfer to a plate.
Pour off all but about 3 tablespoons of fat from the pot, turn the heat to medium-low, then add the shallots and thyme. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Be careful not to let the garlic burn.
Add the beer or cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, scraping up any browned bits from the bottom of the pan, until the cider has reduced slightly, 2 to 3 minutes. Return the chicken and any accumulated juices to the pot, skin-side up. Pour just enough broth around (not on!) the chicken to cover the sides of the thighs but not cover the skin on top.
Bring to a boil, then turn the heat to low. Partly cover and gently simmer until the thighs are cooked through and tender, 20 to 25 minutes. Transfer the chicken to a clean plate or sheet pan (if you’d like to broil the chicken in the next step), raise the heat to medium, and add the greens and apple to the pot. Cook, tossing often, until all the greens are wilted, the apples are just softened and the liquid has reduced slightly, about 5 minutes. While the greens cook, if you’d like to crisp the skin on the chicken, pop it under the broiler for 2 to 3 minutes.
Taste for seasoning, and stir in 1 or 2 more teaspoons cider vinegar to taste. Divide the chicken and greens mixture among shallow bowls; serve with crusty bread to mop up broth.
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