Crisp-Skinned Apple Cider Chicken with Warm Fennel Beans

Ingredients

• boneless skin-on chicken thighs6
• salt1 1/4 tsp
• black pepper1 tsp
• olive oil2 tbsp
• fennel bulb, thinly sliced1 medium
• shallot, minced1
• apple cider1 1/4 cups
• cannellini beans, drained and rinsed2 cans (15 oz each)
• apple, thinly sliced1 large
• chopped parsley2 tbsp

Method

1. 1Pat the chicken dry and season both sides with salt and pepper.
2. 2Heat olive oil in a large skillet over medium-high heat and sear the chicken skin-side down until deeply golden, then flip briefly and remove to a plate.
3. 3Reduce heat to medium and cook the fennel and shallot in the same pan until softened and lightly browned.
4. 4Pour in the apple cider, scraping up the browned bits, then stir in the beans and apple slices.
5. 5Return the chicken to the skillet, nestling it into the mixture, and simmer uncovered until the chicken is cooked through and the sauce lightly glazes.
6. 6Finish with parsley and serve hot, spooning the fennel-bean mixture around the chicken.

Tips

• If the sauce reduces too quickly, add a splash of water and keep the heat moderate.
• A tart apple gives the best balance against the sweet cider.
• Let the chicken rest for 5 minutes before serving so the juices stay put.

Nutrition