Apple Cooked Chicken

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  12 thigh, bone removed or 1.13kg

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  4 cloves, minced or 12g

• Apples

  With skin

  3 large or 669g

• Fennel

  Bulb, raw

  1 bulb or 234g

• Onions

  Sweet, raw

  1 onion or 331g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Apple Cider

  Musselman's

  2 cup or 200g

• Thyme

  Fresh

  2 tbsp or 5g

• Bay leaf

  Dried

  2 leaf or 0.4g

Directions

1. Pat the chicken dry and season all over with salt and pepper. Heat the olive oil in a large deep skillet or Dutch oven over medium heat until shimmering.
2. Working in two batches if needed, place the chicken skin-side down and sear until the skin is deep golden and crisp, about 8–10 minutes. Transfer the browned chicken to a platter.
3. Add the onion, fennel, and garlic to the pan and cook, stirring often, until softened and lightly browned, 6–7 minutes. Pour in the white wine and bring to a boil, scraping up any browned bits.
4. Add the apple cider and the sliced apples. Return the chicken and any accumulated juices to the pan, nestling into the liquid. Add the thyme sprigs and bay leaves. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 30 minutes.
5. Uncover and simmer until the sauce slightly reduces and the chicken is cooked through, about 10 minutes more. Discard the bay leaves, adjust seasoning, and serve warm.