Braised chicken with fennel and apples

By

A great autumn dish. The apples result in a mush at the end that created a stew-like thickness.
You need a good quality apple cider here.

View complete recipe

  • 2
  • Average
  • Average budget

Ingredients

  • 2 tbsp. olive oil
  • 4 boneless chicken thighs
  • Salt and pepper, to taste
  • 1 small yellow onion, roughly chopped
  • 2 cloves garlic, finely chopped
  • 1/2 fennel bulb, trimmed, cored and sliced
  • 1/2 cup dry white wine
  • 2 cups apple cider (if available, if not 1 1/2 cups apple juice and 1/2 cup apple cider vinegar)
  • 2 small granny smith apples, cored and sliced
  • generous pinch of herbes de provence

Preparation

Step 1

Heat olive oil in a large, deep skillet over medium high heat. Season chicken with salt and pepper. Arrange half of the chicken in the skillet, skin side down, and cook, without flipping, until skin is golden brown, 8 to 10 minutes. Transfer to a large plate and repeat with remaining chicken.

Step 2

After transferring second batch of chicken to plate with the first, add onions, garlic and fennel to skillet and cook, stirring frequently, until golden brown, 6 to 7 minutes.

Step 3

Add wine and bring to a boil. Add cider and bring to a boil again. Nestle chicken (with any accumulated juices) and apples into liquid along with thyme, bay leaves and saffron. Bring to a boil, then cover and simmer until chicken is just cooked through, about 30 minutes.

Step 4

Stir gently then simmer vigorously, uncovered, until sauce is just thickened, about 10 minutes more. Season with salt and pepper and serve.

View complete recipe

You'll also love

You'll also love