A pot of cider braised chicken with potatoes, kale and carrots.
2 tbsp Olive oil
8 Bone-in, skin-on chicken thighs & drumsticks
Kosher salt, to taste
Black pepper, to taste
1 Onion, chopped
3 Garlic cloves, minced
1/2 tsp Fennel seeds
1/4 tsp Crushed red pepper, or to taste
1/4 cup Cider vinegar
1 cup Chicken broth
3/4 cup Apple cider
1 tbsp Dijon mustard
1 Rosemary sprig
1 lb Baby potatoes
2 Large carrots, cut into 3 or 4 chunks
1 Bunch of Tuscan kale, stemmed, leaves torn into 2-inch pieces
1 tbsp Roughly chopped parsley

Preheat an oven to 350 degrees F.

Heat a large Dutch oven over medium-high heat. Season the chicken thighs and drumsticks all over with salt and pepper. Add the olive oil to the pot and brown the chicken — in batches, if needed, so you don't crowd the pan. Sear the thighs skin-side down first until well browned and crispy, about 8 minutes; flip and lightly brown the other side, about 2 minutes. Turn the drumsticks every 2 to 3 minutes until well browned all over, about 10 minutes total. Remove the chicken to a plate.

Reduce the heat to medium. Add the onion and season with salt and pepper. Cook until softened, about 5 minutes. Add the garlic, fennel seeds and crushed red pepper. Stir for a minute until fragrant. Deglaze by adding the vinegar, and add the chicken broth, cider, mustard, and rosemary. Add the potatoes, carrots, and kale. Nestle the chicken on top skin-side up.

Bring to a simmer and then transfer to the oven. Cook until the chicken is cooked through and the vegetables are tender, 25 to 30 minutes. Garnish with parsley.


Nothing's easier than a one-pot meal This cider braised chicken is a stick-to-your-bones dinner in the best kind of way. Seared to perfection before being nestled into a bed of potatoes, kale, and carrots, clean up is a breeze for such a decadent dish.

Prep Time: 15 minutes

Cook Time: 50 minutes