Serves 4, Recipe from Whole Foods Market
12 chicken thighs, bone-in
4 garlic cloves, minced
3 organic apples, sliced
1 fennel bulb, sliced
1 large sweet onion, roughly chopped.
1 cup dry white wine
2 cups apple cider
4 springs fresh thyme
4 bay leaves
saffron, generous pinch
sea salt, to taste
ground pepper, to taste
2 cups cooked rice
Season chicken thighs with salt and pepper, and brown on skin side only in a hot, large, deep saucepan. Remove and set aside. Sweat off onion, garlic and fennel in the same pan.
Add white wine and bring to a boil. Add apple juice and return to a boil. Stir in apples, thyme, bay leaves and saffron. Return chicken to the pan. Simmer, cover and cook until chicken is done - approximately 20 minutes - or alternately bake, covered, in a 350°F oven until chicken is done. Season to taste. Serve over rice.
