SPRING CHICKEN
Spring Chicken
Braised chicken thighs with cider, peas, kale, mustard, and tarragon.
Ingredients
- 1 teaspoon canola oil
- ½ cup pancetta cubes
- 2 bone-in, skin-on chicken thighs
- 1 leek, finely sliced
- 1 stalk celery, finely sliced
- 2 cloves garlic, chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1¼ cups dry cider
- ¼ cup chicken stock
- 1 cup frozen peas
- 1 teaspoon Dijon mustard
- 2 large handfuls kale, stems removed, leaves sliced
- 1 tablespoon fresh tarragon, finely chopped
- ½ cup jasmine rice
- ¾ cup water
- 1 tablespoon butter
- 2 tablespoons fresh dill, finely chopped
- 1 pinch kosher salt
Instructions
- Heat the oil in a wide, heavy pan over medium heat. Add the pancetta and cook for 5 to 7 minutes, stirring occasionally, until the fat has rendered and the pieces are lightly golden.
- Nestle the chicken thighs into the pan, skin-side down, and cook undisturbed for 5 to 7 minutes until golden. Turn and cook for a further 3 to 4 minutes, then remove to a plate.
- Lower the heat slightly and add the leek and celery. Cook gently for about 5 minutes until softened.
- If the pan looks dry or the fond is catching, add a small splash of cider to deglaze, scraping up any browned bits before continuing.
- Stir in the garlic and cook for about 1 minute until fragrant.
- Return the chicken to the pan along with any resting juices. Season with salt and black pepper, then pour in the cider and the chicken stock. Add the peas and bring to a gentle simmer.
- Cover and cook over low heat for 30 to 35 minutes, until the chicken is cooked through and tender.
- While the chicken is cooking, rinse the rice until the water runs mostly clear. Combine with the water and a pinch of salt, bring to a boil, then cover and cook on low heat for 12 to 15 minutes until tender.
- Remove the rice from the heat and let it sit, covered, for 5 minutes. Fluff gently with a fork, then fold through the butter and fresh dill.
- Remove the lid from the chicken and stir in the Dijon mustard. Fold in the kale and allow it to soften in the sauce for 2 to 3 minutes until tender but still vibrant.
- Finish with the fresh tarragon just before serving.
Notes
If pancetta feels like a bit of a splurge, bacon works perfectly well here. Go for a good-quality, thick-cut option and cook it gently so it renders rather than crisps too aggressively - this keeps the flavour softer and stops the smokiness from taking over. It will be slightly more rustic, but no less enjoyable.
One chicken thigh per person is plenty for this dish. If you’re cooking for a bigger appetite or a dinner party, you can easily add an extra thigh or include a chicken breast alongside for anyone who prefers it.
And finally, don’t worry if the vegetables don’t break down into a traditional “stew” consistency - they shouldn’t. They’re at their best when they stay soft, distinct, and lightly coated in the sauce. If they look beautiful in the pan, you’re exactly where you need to be.
Costs
- Total Cost: $9.42 (or $6.20 if bacon is subbed for pancetta)
- Cost per Serving: $4.71 (or $3.10 if bacon is subbed for pancetta)
Costs calculated in April 2026 in Cleveland, OH using ingredients from Aldi, with the exception of pancetta, tarragon, salt and pepper from whole foods.
Nutrition Facts
Calories
977Fat
57 gSat. Fat
18 gCarbs
64 gFiber
6 gNet carbs
57 gSugar
11 gProtein
41 gSodium
1264 mgCholesterol
197 mgNutritional information is an estimate only, and depends on the ingredients you use.
