Had it not, this would have been posted some time Thursday. It might have even been written the evening that I cooked it. But a combination of factors kept me away from the keyboard:
- Sleep. I haven’t been doing a lot of it lately.
- Real Racing 3 for the iPad. I have been doing a lot of that.
- Work. We had an event last Thursday night. With the considerable lack of number one during the previous nights, I was pretty disinterested in concentrating on, well, anything.
Whole Foods Markets has a nice recipe section on its website, which is where the basis for this dinner came from. In addition to well-constructed, attainable recipes, it’s visually pleasing. In a world of cookie-cutter websites (like the WordPress template I’m using) about food, it was nice to see Whole Foods create an appealing experience. Anyhow, the recipe was not too bad either though it was a weighted for a lot of portions (I cut it down).
WHAT WORKED: Apples. I haven’t really cooked with them before in an entree. This was quite different as you basically wound up with a mush at the end that created a stew-like thickness.
WHAT DIDN’T: Apple cider. The lousy apple crop in the fall meant sky-high cider prices this year ($4.99 for a half gallon). Instead, I worked with what I had on hand. Instead of 2 cups apple cider, I used 1 1/2 cups low sugar apple juice and 1/2 cup apple cider vinegar. The latter provided a nice little bite to the dish.
WHAT DID THE WIFE SAY: Yeah. I really don’t remember. It’s not because I don’t listen to her (truth be told I don’t) but this was soooooo long ago that I have no memory.
WILL IT MAKE ANOTHER APPEARANCE: Yes. This has autumn written all over it.
Braised chicken with fennel and apples
Adapted from Whole Foods Markets
- 2 tbsp. olive oil
- 4 boneless chicken thighs
- Salt and pepper, to taste
- 1 small yellow onion, roughly chopped
- 2 cloves garlic, finely chopped
- 1/2 fennel bulb, trimmed, cored and sliced
- 1/2 cup dry white wine
- 2 cups apple cider
- 2 small granny smith apples, cored and sliced
- generous pinch of herbes de provence
Heat olive oil in a large, deep skillet over medium high heat. Season chicken with salt and pepper. Arrange half of the chicken in the skillet, skin side down, and cook, without flipping, until skin is golden brown, 8 to 10 minutes. Transfer to a large plate and repeat with remaining chicken. After transferring second batch of chicken to plate with the first, add onions, garlic and fennel to skillet and cook, stirring frequently, until golden brown, 6 to 7 minutes.
Add wine and bring to a boil. Add cider and bring to a boil again. Nestle chicken (with any accumulated juices) and apples into liquid along with thyme, bay leaves and saffron. Bring to a boil, then cover and simmer until chicken is just cooked through, about 30 minutes.