Chef notes
This dish has everything I need all in one pot. It’s easy, it’s got great acidity from the apple cider, and I love how the apples, potatoes, onions and kale complement the chicken. It feels like there’s so much more dimension in this meal than what you get from simply roasting a chicken and it’s both savory and seasonal.
Technique tip: Make sure to get the skin really brown on the chicken. When you pour the liquid in the pot, make sure to not cover the skin and top of chicken, but everything else needs to be submerged in liquid to get tender.
If you want a more refined texture and look, peel the apples (I like it a little more rustic).
Swap option: You could swap apples for carrots or parsnips, and kale for spinach, collard or mustard greens.
Special equipment required: Large Dutch oven
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