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  • Australian Women’s Weekly NZ

    Orchard to table

    Jun 16, 2021 4 minutes
    PHOTOGRAPHY by CON POULOS STYLING by LUCY TWEED

    Cider-braised chicken with apple, fennel & rosemary

    SERVES 4 PREP + COOK TIME 50 MINUTES

    1 tablespoon extra virgin olive oil
    4 chicken marylands
    2 apples, each cut into 8 wedges
    2 small fennel, cut into thin wedges, reserve fennel fronds
    2 tablespoons maple syrup
    2 cloves garlic, crushed 330ml bottle apple cider
    2 tablespoons lemon juice
    3 sprigs rosemary
    200ml tub crème fraÎche
    2 tablespoons seeded mustard crusty bread, to serve

    Preheat oven to 220°C (200°C fan-forced). Heat oil in a large heavy-based flameproof pan over medium heat. Season the chicken with salt flakes and pepper and cook skin-side down for 5 minutes, or until golden. Turn and

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