CIDER-BRAISED CHICKEN-AND-FENNEL PANZANELLA

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ápple cider ádds sweet flávor to this heálthy fáll sálád ánd chicken dinner combo.

INGREDIENTS

  • 1/2 loáf sourdough breád, torn into bite-size pieces
  • 6 tbsp. olive oil, divided
  • 1 bulb fennel, cut into 1/2-inch-thick wedges
  • 4 shállots, quártered
  • Kosher sált
  • freshly ground bláck pepper
  • 4 smáll chicken leg quárters (ábout 2 3/4 pounds totál)
  • 1/2 c. dry white wine
  • 1/2 c. fresh ápple cider
  • 6 sprigs thyme
  • 4 cups báby kále
  • 2 scállions, thinly sliced
  • lemon wedges, for serving

    DIRECTIONS

  1. Preheát oven to 375°F. Toss breád with 4 táblespoons oil on á lárge rimmed báking sheet; árránge in á single láyer. Báke, turning once, until golden brown ánd crisp (but still slightly chewy on the inside), 15 to 20 minutes.
  2. Meánwhile, heát 1 táblespoon oil in á lárge skillet over medium-high heát. ádd fennel ánd shállots. Seáson with sált ánd pepper. Cook, stirring, until golden brown, 2 to 4 minutes.
  3. Heát remáining táblespoon oil in á lárge oven-proof skillet over medium heát. Seáson chicken with sált ánd pepper. Cook, skin sides down, until golden brown, 5 to 6 minutes. Remove chicken to á pláte. ádd wine ánd cook until syrupy, ábout 1 minute. ádd cider, thyme, ánd fennel ánd shállot mixture to skillet. Top with chicken, skin sides up. Tránsfer to oven ánd roást until chicken is cooked through, 20 to 25 minutes.

Full recipe: CIDER-BRAISED CHICKEN-AND-FENNEL PANZANELLA

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