By Directions
Begin by heating olive oil in a large deep skillet over medium heat. Clean the chicken and season with salt and pepper. Arrange half of the chicken in the skillet, face down and cook until the skin is golden brown which should take 8 to 10 minutes. Transfer the chicken to a large platter and repeat with the other half.
Once all the chicken is on the platter, add the chopped onions, garlic, and fennel to the skillet. Make sure to stir often and let cook for 6 to 7 minutes. Next, add stock and let it come to a boil. Once boiling add the apple cider and bring it to a boil again.
Then add in the chicken and apple slices into the liquid along with the thyme and bay leaves. Bring the dish to a boil then simmer and cover the chicken and allow to cook for 30 minutes, or until cooked all the way through. Once cooked stir gently and allow it to simmer on high without the cover for about another 10 minutes. Remove from heat (remove skin if following Phase 1) and serve. Enjoy.
Ingredients
2 tablespoons olive oil
12 small bone in chicken thighs
1 large yellow onion
4 garlic cloves
1 sliced fennel bulb
1 cup stock
2 cups all natural apple cider
3 Granny Smith apples
4 sprigs thyme
4 bay leaves
