Chef:

Jenny
Jenny

The perfect dish to feed a crowd when it’s cold outside. Apples and chard add flavor plus fiber. Yogurt is an easy way to finish a sauce with creaminess and acidity. The best part is this dish is one pot and finished in under 45 minutes. 

Recipe

Servings: 4

Prep Time: 15 minutes

Cook Time: 35 minutes

Ingredients:

  • 1 slice bacon, chopped 
  • 1 tsp olive oil
  • 1 LB chicken thighs, boneless and skinless
  • 1 shallot, diced
  • 1 clove garlic, minced
  • ¼ cup apple cider vinegar
  • 3/4 cup low-sodium chicken broth
  • 1 tbsp Dijon mustard
  • 1/2 tsp freshly ground pepper 
  • 2 tsp chopped fresh thyme
  • 1 Pink Lady apple, cored and sliced 
  • 2 cups chopped Swiss chard, 4 oz
  • 2 tbsp low-fat Greek yogurt

 

 Procedure:

  1. Heat bacon in a Dutch oven over medium heat, stirring frequently. Remove to a dish once fully cooked and golden brown. 
  2. Drain any fat remaining in the pan and add the oil. Increase the heat to medium-high and add the chicken thighs. Sear each side until browned but not cooked through, about 3 minutes each side.
  3. Remove the thighs to the dish with the bacon. Reduce heat to medium and add the shallot and garlic. Heat until fragrant, stirring frequently to prevent burning, about 2 minutes.
  4. Add the vinegar, broth, mustard, pepper and thyme. Use the back of a spoon to scrape up any browned bits stuck to the bottom of the pan.
  5. Stir in the apples and chard. Add the thighs and bacon back into the pot. Make sure the chicken is submerged in liquid.
  6. Bring to a boil and then reduce the heat to a simmer. Cover and cook for 20 minutes and the chicken has reached an internal temperature of 165°F. 
  7. Turn off the heat and stir in the yogurt. Enjoy!