8 Servings 60 min Cook
2 Tbsp Olive Oil
12 Thigh, bone and skin removed Chicken Thigh
1 Dash Salt
1 Dash Pepper
4 Clove Garlic
1 Medium (2-1/2" dia) Onions
1 Bulb Fennel
1 Cup Beef Stock
1 Oz 100% Apple Cider
3 Large (3-1/4" dia) Apples
8 Tsp Thyme
2 Leaves Spices Whole Bay Leaves
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 and serve.
Enjoy.
