How To Make Apple Chicken With Kale From Scratch | Rockin Robin Cooks

How To Make Apple Chicken With Kale From Scratch | Rockin Robin Cooks

[Music] hi everyone welcome to my channel if this is your first time here thanks for joining us today today’s recipe I’m making a nice and easy quick dinner I’m making kale apple chicken and it has a beautiful Tangy Sweet flavor to it and it goes great with potatoes or pasta or rice or if you want to lower the carb level uh serve it over cauliflower rice it is delicious so I’m rock and Robin and I’m going to show you how to do it right after [Music] this it’s time to go over the ingredients so you can see what’s in our recipe all right we’re going to need some olive oil here I’ve got my chicken I’m using skinless boneless chicken thighs I’ve got my kale which with the kale guys you just want to pull it off the stem and just break it into bite-sized pieces we got our chicken broth over here I’m using apple cider vinegar and I’m using uh Bragg’s raw unfiltered apple cider vinegar I’ve got some honey I’m using flour here uh I’m using Bob’s Red meal this is gluten-free 1:1 baking flour you can use regular flour if you want now you’re going to need some fresh Sage here I just chopped it up nice and fine we’ll need some salt and pepper a Fuji apple and a pinch of cinnamon so a lot of people ask me where do I I get the written recipe well it’s down below this video just click down below where it says show more and you’ll find it there I’m going to start off here by coating the chicken with just a light coating of olive oil so I’m just going to you know just spread a little bit over the top and then rub it in this is just going to help it keep it from sticking in the pan then we’re going to season with just a little bit of salt and pepper [Music] all right guys I have my frying pan here it’s a non-stick skillet medium high heat and it’s time to start cooking the chicken so I’m going to place it in my pan I’m going to cook this for about 5 minutes and then I’m going to flip it over and cook it for another 5 minutes after 5 minutes I’m going to flip the chicken over now and we’re going to cook this another 5 minutes on the second side once it’s done I’m going to place it on this plate right over here now I just want to mention guys that this is a Clean Plate I washed it you never want to put you know cooked chicken or any kind of meat on a dish that’s had raw chicken or raw beef so just a reminder so while the chicken is cooking go ahead and core peel and then chop your Apple up into nice little bite-sized pieces then we’ll add a little bit of cinnamon to our apples and then we’ll stir it to combine all right the chicken is done on the second side so like I said I’m going to place it on this plate over here now it’s not completely done yet we’re going to cook it some more but it’s brown up nicely and I’m going to pour out some of this excess oil that’s left in the pan now you see how we have these nice little brown bits they’re stuck to the bottom of the pan those are where the flavor is so we’re going to release those with some chicken broth which I’m going to add now I’m going turn the flame back on to medium low all right so we’ll add the chicken broth to this and we’re going to scrape up the bottom there and release those delicious flavor bits here goes some of our apple cider vinegar I’m going to pour about 3/4 of it in there I want to reserve a little bit because I’m going to be mixing some flour with the leftovers so just take I like to take a wooden spoon and I’m just scraping the bottom of the pan to release all of that good stuff I’ve got most to those brown bits uh off the bottom you can see them floating around in there that’s good now I’m going to put the chicken back in the pan so put this back in here to cook for another uh about 12 minutes or so 12 14 minutes we’ll check it I’m also going to add the Apple to this so it has a chance to soften up now I want to get those apples into the liquid so they really cook we’re going to bring this to a boil and then I’m going to cover it and we’ll simmer it like I said for about 12 12 minutes and we’ll check it 4 minutes left of the cooking time we want to add the kale so it has a chance to cook so I’m adding it now and I’m going to just work it in a little bit and we’ll cover it and continue cooking so I have the 1/4 cup of the apple cider vinegar left over and I’m going to combine the flour into it and this is going to thicken up our [Music] sauce okay so at this point I want want to see if my chicken is done so I’m just going to check it I think it is oh yeah so now we’re going to take everything out of the chicken and the kale out of the pan because I can’t really thicken it up with all these things in it so we’re going to place it into the bowl I have behind here I’ll leave the apples of course in the sauce that’ll be fine all right so I got most of the kale out of the pan here I’m going to bring this up to a little boil here and we’re going to add the flour mixture now you want to add you know just enough to get it to the consistency that you want you want it thick it’s pretty thin right now so you just pour it in and start [Music] whisking all right that looks good to me right there now I’m going to add the sage and the honey this is a really key element the the honey cuz the honey balances out the acidity from the apple cider so you really got to have this [Music] and then you want to blend everything in all right so now that the honey is Blended in we’re going to give it a taste for the honey and the salt okay so I’m going to go with just a smidgen more honey and a pinch of salt okay so now I’m just going to pour the sauce right over the chicken and then I’m just going to coat everything cuz I want that sauce all over everything it’s so delicious all right guys that’s it we’re ready to serve it up all right guys so I made up a little bit of pasta to serve up with my dish but remember you can use you know gluten-free pasta you can use uh cauliflower rice if you want to cut the carbs a little bit potatoes mashed potatoes the sauce is what makes it guys that’s why you know you can use any of those things so here we go let me just serve a little bit of this up get some of that sauce in there cuz I really feel like the sauce is what makes the dish right I mean it’s just delicious all right so let me have a little bite here super delicious flavors guys I really love that apple cider vinegar in there with that tartness and then you’ve got the the honey to balance it out just a nice combination you guys are going to really enjoy this I hope you guys will try it all right thanks so much for watching Everybody uh if you haven’t subscribed before this is your first time here on my channel click the button right up here and then there’s another one down below to subscribe you’ll be notified every week when a new video comes out and if you enjoyed the video please share it I really appreciate that give me a thumbs up and of course leave me a comment I love hearing from you guys and if you have any requests let me know about that too all right thanks so much for watching Everybody we’ll see you next time [Music]

Try my healthy apple chicken recipe. The apple cider in this creates a beautiful tartness that is balanced with honey. This recipe is easy to make an makes a perfect any-night-of the-week dinner.
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Apple Kale Chicken Recipe
Ingredients:
8 chicken thighs, boneless and skinless
1 cup apple cider vinegar
1 cup chicken broth
Salt
2 Tbsp. plus 1 tsp. Honey
2 Tbsp. gluten free flour, I use Bob’s Red Mill 1 to 1 baking flour
2 tsp. Fresh sage, chopped
1 bunch kale, rinsed, dried, and torn into pieces
1 fuji apple, cored, peeled, chopped into bite size pieces
¼ tsp or more of ground cinnamon
Olive oil

Directions:
Pour a teaspoon or two of olive oil on the chicken and rub all over. Season with salt and pepper.

Heat a large nonstick frying pan over medium high heat. When it’s hot, lay the chicken in the pan and cook until browned, about 4 or 5 minutes. Then turn the chicken over and cook an additional 4 minutes. The chicken will not be cooked through.

Place the chicken on a plate and keep warm. Drain out most of the grease that is left in the pan, but keep all the brown bits.

Add the chicken broth and ¾ cup apple cider vinegar to the pan over medium high heat. Scrape the brown bits from the bottom of the pan to release all the good flavor into the sauce.

Now add the chicken and apple back to the pan. Bring to a boil and then lower the temperature to low , cover and then simmer for 12 minutes.

After 9 minutes of simmering, add the kale to the chicken and work it into the sauce. Cover the pan and cook an additional 3 to 4 minutes or until the chicken is cooked through.

In a small bowl, combine the ¼ cup apple cider vinegar with the flour using a whisk.

When the chicken is done, remove it and the kale to a separate bowl to keep warm. Increase the temperature on the frying pan to medium high.

Once the sauce is at a low boil, slowly add the flour mixture to the pan and stir constantly. Keep adding the flour mixture and stirring until you achieve the thickness you desire.

Stir in the sage and honey. Then add the chicken and kale back to the pan and toss to combine or pour the sauce over the chicken and kale like I did in the video.
This dish can be served over pasta, gluten free pasta, rice, mashed potatoes, cauliflower rice, even mashed sweet potatoes. Enjoy!

Thanks for watching and sharing!
Rockin Robin
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