Apple Cider Braised Chicken Thighs With Apple, Fennel and Onion
Course Main Course
Cuisine American
Keyword Apple Cider Braised Chicken Thighs, Chicken Thighs with Apples and Fennel
Prep Time 5 minutesminutes
Cook Time 40 minutesminutes
Total Time 45 minutesminutes
Calories
Author Eva Fry
Ingredients
3lbs.chicken thighsbone-in, skin-on, patted dry
2tablespoonsolive oil
Kosher salt and black pepper
1teaspoongarlic powder
1medium yellow onionthinly sliced
1medium fennel bulbthinly sliced (about 1 cup)
1apple(I used Honeycrisp, but Opal, Gala or Sweet Tango would work)
4sprigs thyme
1cupapple cider
Instructions
Heat the oven to 400° F.
In a large oven-proof skillet or braising pan heat the olive oil. Add the patted
Pat the chicken thighs dry with a paper towel. Season with salt, pepper and garlic powder. Add the chicken thighs to the skillet, skin side down to brown, about 4 minutes on each side.
Remove the chicken to a plate and add the onions, fennel and apples to the pan. Cook for 2-3 minutes, until tender. Add the apple cider and scrape up all the brown bits from the pan using a wooden spoon. Add the chicken back to the skillet and cook in the oven for 35 to 40 minutes until the chicken reaches 165° F internal temperature and is golden brown all over.
Baste the chicken with the pan juices before serving.