Recipe: <!-- -->Braised Chicken with Fennel and Apples<!-- -->
Apples, onions, fennel and garlic combine with chicken thighs, herbs and wine for a savory and satisfying entrée. Serve over rice, accompanied by a simple fall greens salad for a complete meal.
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Cooking tools:
- Skillet
- Stove
- Plate
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Wooden spoon
- Mixing bowl
- Peeler
- Paring knife
Ingredients
- 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
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