Braised Chicken with Fennel and Apples
- 2 tablespoons extra-virgin olive oil
- 12 small bone-in, skin-on chicken thighs
- 3/4 teaspoon fine sea salt, divided
- 1 large yellow onion, roughly chopped
- 4 cloves garlic, finely chopped
- 1 fennel bulb, trimmed, cored and sliced
- 1 cup dry white wine
- 2 cups apple cider
- 3 Granny Smith apples, cored and sliced
- 4 sprigs thyme
- 4 bay leaves
- Generous pinch saffron (optional)
- 1/2 teaspoon ground black pepper, divided
Heat olive oil in a large, deep skillet over medium high heat.
Season chicken with 1/2 teaspoon salt and 1/4 teaspoon 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.
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.
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.
Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper, then simmer vigorously, uncovered, until sauce is just thickened, about 10 minutes more.
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- 2 tablespoons extra-virgin olive oil
- 12 small bone-in, skin-on chicken thighs
- 3/4 teaspoon fine sea salt, divided
- 1 large yellow onion, roughly chopped
- 4 cloves garlic, finely chopped
- 1 fennel bulb, trimmed, cored and sliced
- 1 cup dry white wine
- 2 cups apple cider
- 3 Granny Smith apples, cored and sliced
- 4 sprigs thyme
- 4 bay leaves
- Generous pinch saffron (optional)
- 1/2 teaspoon ground black pepper, divided