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Braised Chicken with Apples and Fennel
Apples, onions, fennel and garlic combine with chicken thighs, herbs and wine for a savory and satisfying entree. Serve over rice, accompanied by a simple fall greens salad for a complete meal.
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Course Dinner
Special Diet Paleo
Servings
servings
Ingredients
Course Dinner
Special Diet Paleo
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  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.
  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.
  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.
  4. Stir gently then simmer vigorously, uncovered, until sauce is just thickened, about 10 minutes more. Season with salt and pepper and serve.

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