- 8-10 chicken thighs with bone and skin
- 1 onion, diced
- 4 cloves of garlic, sliced
- 1 fennel bulb, sliced
- 1 cup dry white wine
- 2 cups fresh apple cider
- 2 green apples, sliced
- a few fresh thyme sprigs
- 4 bay leaves
- 1 cinnamon stick
- pinch of saffron
- olive oil
- salt and pepper
- Heat oil in a large cast iron skillet. Season chicken with salt and pepper and arrange chicken skin side down in skillet. Cook for about 12 minutes (until skin is golden and crispy). Transfer to a plate and set aside.
- In same skillet add onions, garlic and fennel and saute until golden brown.
- Add wine and bring to a boil. Add cider and bring to a boil. Add chicken back to skillet, skin side up, then add apple slices, thyme, bay leaves, cinnamon stick, and saffron. Bring to a boil, then cover and simmer for about a half hour.
- Garnish with fennel sprigs and serve. It’s super saucy, so it’s great over mashed potatoes and/or greens.
Recipe slightly adapted from Whole Foods.