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One-Pot Chicken Thighs with Kale, Apples, and Winter Squash

It's FINALLY Autumn, and I don't know about you, but I'm ready for ALL the cozy dishes, especially ones that taste this good with this little cleanup. Make sure you have plenty of crusty grilled bread on hand for serving because you won't want to waste a drop of the luscious sauce.





One-Pot Autumn Chicken with Kale, Apples, and Winter Squash


Serves 4


Ingredients

  • 4 bone-in, skin-on chicken thighs

  • Kosher salt and black pepper

  • 2 tablespoons vegetable, grapeseed, or avocado oil

  • 1 large shallot, thinly sliced

  • 3 large garlic cloves, minced

  • 3/4 cup apple cider

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons Dijon Mustard Spice Blend

  • 1 Honeynut Squash, peeled and sliced into 1/4-inch half moons (about 1 cup) (Note: Substitute Butternut Squash if you can't find a Honeynut.)

  • 1/2 cup chicken stock

  • 1 bunch Tuscan kale, stems removed, cut into 2-inch pieces

  • 1 crisp red apple, such as Honeycrisp, Fuji, or Gala, thinly sliced


Directions:


Heat oil in a medium (3.5- to 4.5-quart) Dutch oven over medium heat. Pat the chicken dry and season with salt and pepper. Place the chicken skin side down in the Dutch oven and cook, undisturbed, until the skin is a deep golden brown. Transfer chicken to a plate (skin side up!), turn the heat down to medium-low, and add the shallots. Cook, stirring occasionally, until the shallots begin to soften, then add the garlic stir. The garlic will become nice and fragrant pretty quickly (about 30 seconds). Once that happens, add the cider, vinegar and Dijon Mustard Spice Blend and stir to combine, scraping the bottom of the Dutch oven to release any of the browned bits. Bring the mixture to a boil and reduce to about 1/2 cup. Add the squash to the Dutch oven and place the chicken (skin side up!) on top. Pour the chicken stock around (not over!) the chicken. The liquid should cover the sides of the thighs but not cover up the skin.


Bring the liquid to a boil then lower to a simmer. Partially cover the Dutch oven and simmer gently until the thighs are cooked through, about 25-30 minutes. Transfer the chicken to a plate, raise the heat to medium, and add the kale and apple to the Dutch oven. Cook, stirring frequently, until the kale is wilted and the apples have started to soften but still have a little crunch.


Serve immediately in shallow bowls with some crusty grilled bread.

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