Apple Cider Glazed Chicken with Apples and Fennel
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Recipe Notes
Bring comfort home with this Apple Cider Glazed Chicken with Apples and Fennel recipe. We sear juicy chicken thighs until golden, then simmer them with autumn apples and sweet fennel in a silky maple-mustard glaze. It is a one-pan meal that feels special enough for guests but is simple enough for a busy Tuesday. Serve it with crusty bread or over potatoes to catch every drop of that delicious sauce. It is truly the ultimate cozy dinner for chilly evenings.
Ingredients
• 8 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Kosher salt and freshly cracked black pepper
• 2 small fennel bulbs, cored and cut into wedges (reserve fronds for garnish)
• 2 Honeycrisp or Gala apples, cored and cut into thick wedges
• 3 garlic cloves, smashed
• 1 ½ cups apple cider (not vinegar)
• ¾ cup chicken stock
• 3 tbsp apple cider vinegar
• 3 tbsp maple syrup
• 2 tbsp Dijon mustard
• 2 tsp fresh thyme leaves
• 1 tbsp unsalted butter, melted
Instructions
• Preheat your kitchen oven to 375°F (190°C) to establish the ideal roasting environment for your poultry.
• Pat each chicken piece until completely moisture-free using clean towels and season generously with salt and pepper.
• Heat olive oil in a heavy Dutch oven over a medium-high setting, searing the skin side for 8-10 minutes until dark gold.
• Flip the thighs and cook for an additional 3 minutes before transferring them to a platter in batches to avoid crowding.
• Adjust the heat to medium, adding the garlic and sliced fennel to the drippings to slowly caramelize for about 10 minutes.
• Remove the fennel mixture then briefly sauté the apple wedges for 2 minutes until they soften and begin to brown lightly.
• Pour in the cider, stock, vinegar, syrup, mustard, and thyme, scraping the pot base to incorporate all the flavorful bits.
• Return the chicken, fennel, and garlic to the pot, cover with a lid, and allow it to simmer on the stovetop for 10 minutes.
• Transfer the pot without its lid to the oven for 25 minutes until the meat reaches 175°F and the liquid reduces to a glaze.
• For a thicker syrup, remove the chicken and boil the remaining pan juices on the stove until they achieve a rich density.
• Finish by stirring in melted butter, plating the dish, and garnishing with fresh fennel fronds and the warm apple cider sauce.