Chicken Thighs in Herby Cider Sauce with Shaved Fennel and Apple Salad
Serves 1
Directions
- 1Season chicken thighs with salt and pepper on both sides.
- 2Heat olive oil in a pan over medium-high heat and sear the chicken thighs skin-side down until golden brown. Flip and sear the other side before removing from the pan.
- 3Add sliced shallots to the rendered chicken fat in the pan. Season with salt and pepper and cook until soft and caramelized.
- 4Deglaze the pan with white wine, scraping up the browned bits from the bottom.
- 5Pour in the apple cider and chicken stock, then return the chicken thighs to the pan skin-side up.
- 6Transfer the pan to the oven and bake until the chicken is cooked through.
- 7Remove the chicken from the pan. Stir heavy cream, whole grain mustard, and dijon mustard into the sauce, simmering until thickened.
- 8Return the chicken to the sauce and garnish with chopped parsley and chives.
- 9For the salad, combine shaved fennel and sliced apple in a bowl. Dress with lemon juice, olive oil, salt, and pepper.
Ingredients
- 6 whole chicken thighs
- kosher salt
- black pepper
- olive oil
- 2 whole shallots, sliced
- 1/4 cup white wine
- 1 cup apple cider
- 1 cup chicken stock
- 1/4 cup heavy cream
- 1 tbsp whole grain mustard
- 1 tbsp dijon mustard
- fresh parsley, chopped
- chives, chopped
- fennel bulb, shaved
- apple, thinly sliced
- lemon juice
Equipment
large pantongswooden spatulamandoline slicermixing bowlknifecutting board
Related recipes
Roasted Cauliflower with Brown Butter Mornay and Breadcrumb Topping
Italian · Dinner
High-Protein Salat
German · Dinner
Slow Cooker Apple Cider Pork Chops
American · Dinner
Lomo de cerdo con champiñones
Dinner
Tarta con masa de papa
Dinner
Peanut Tofu Bowl
Japanese · Dinner25m
Quartiers de potimarron rôtis au parmesan et graines
French · Dinner
Japanese BBQ Chuck Roast
Japanese · Dinner4h
Korean Braised Beef
Korean · Dinner
Pizza con Biga
Italian · Dinner
Old-Fashioned Beef Stew
Dinner2h 45m
Lego Cube Ramen
Japanese · Dinner