Cider-Braised Chicken With Modi Apples and Kale

Method

1. Prepare the Chicken: Position an oven rack in the upper third of the oven and preheat to 230°C (210°C fan-forced). Season the
   chicken legs all over with 1 teaspoon of salt and ½ teaspoon of pepper. Rub ¼ cup of Dijon mustard over the chicken, ensuring
   some mustard is applied under the skin.
2. Sear the Chicken: In a large, ovenproof skillet or heavy-based braising pan, heat 2 tablespoons of vegetable oil over medium-high
   heat. Place the chicken in the pan, skin side down, and sear until golden brown, about 8 minutes.
3. Add Apples and Onions: Flip the chicken over and arrange the Modì apple wedges and red onion around the chicken in the pan.
4. Deglaze and Braise: Pour the white wine and 250 ml of the apple cider into the pan. Transfer the pan to the preheated oven and
   roast for approximately 20 minutes, or until the internal temperature of the chicken reaches 74°C.
5. Cook the Kale: While the chicken is roasting, heat the remaining 125 ml of apple cider, 1 tablespoon of vegetable oil, and ½
   teaspoon of salt in a large pot over medium heat. Add the kale, cover, and cook until wilted, about 5 minutes. Stir occasionally
   until the kale is tender. Using a slotted spoon, transfer the kale to serving plates.
6. Prepare the Sauce: Once the chicken is cooked, remove the chicken, apples, and onions from the pan and place them on the
   plates with the kale. Place the skillet over high heat and bring the remaining liquid to a boil. Add the thickened cream and the
   remaining 1 teaspoon of Dijon mustard, whisking constantly until the sauce thickens, about 5 minutes. Remove from heat and stir
   in the lemon juice.
7. Serve: Drizzle the sauce over the chicken and kale. Garnish with fresh tarragon leaves if desired.