In the fall, it’s common to go apple picking – something I love doing. Whenever I am thinking of recipes to make with all the apples I’ve picked, it’s easy to turn to the sweets: apple pie, apple cake, breads, etc. However, there’s lots of opportunity to use apples in your dinners as well. Like this apple and fennel braised chicken with farro and kale.
One of the best things about this meal is that all of it is done in one pan. Something I’m always a fan of since it means easier cleanup. I love using a cast iron because it really sears the chicken thighs. I usually find that’s it’s a bit harder to achieve that brown sear in a non-stick pan than in a cast iron (I don’t have any of those cool, duo, Hexclad ones that claim to do both – I wish!).
If you’re still looking for more recipes to make with your apples after this apple and fennel braised chicken, check out my recipe for slow cooker apple butter. It’s wonderful in all sorts of dishes and requires 4 lbs of apples!
Apple and fennel braised chicken with farro and kalePrint This
- 2 chicken thighs, bone-in and skin on
- 2 tbsp olive oil
- 1 small bunch sage leaves (about 10 leaves)
- sprinkle salt and pepper
- 1/4 onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 3/4 cup apple cider
- 2 tbsp white wine vinegar
- 3/4 cup farro, uncooked
- 1/2 fennel bulb, sliced
- 1 cup apples, peeled, cored and diced
- 3 handfuls of chopped kale
In a deep skillet (a cast iron works or just a regular skillet with sides), heat olive oil over medium-high heat.
Sprinkle chicken thighs with salt and pepper and add to the skillet. Don’t move the chicken around in the skillet. If it stays put, it’ll brown easier. Cook on each side for about 8-10 minutes. When you flip them, add in the sage to the skillet so that it fries in the oil a bit. This takes about 1 minute – and they’ll get nice and crispy! Remove them and set them aside.
When the chicken has been browned on both sides, remove from the pan and set aside. Add in garlic and diced onions and saute for about 3 minutes. Add chicken broth, apple cider vinegar, and white wine vinegar and bring to a boil. Add the farro and reduce the heat to medium. Add the chicken thighs back to the pan and cover for about 15 minutes.
Uncover the pan and add the fennel and the apples and stir around then cover back up for another 15 minutes. For the last 5 minutes add the kale and cook for another 5 minutes covered. If the farro hasn’t completely soaked up the juices by then, leave uncovered till all the juices are soaked up.
Serve the chicken on top of the farro and kale mixture with the fried sage leaves sprinkled on top.