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  • The Australian Women’s Weekly Food

    Orchard to table

    Aug 02, 2021 4 minutes

    CIDER-BRAISED CHICKEN WITH APPLE, FENNEL & ROSEMARY

    PREP + COOK TIME 50 MINUTES SERVES 4

    1 tablespoon extra virgin olive oil 4 chicken marylands
    2 envy™ apples, each cut into 8 wedges
    2 small bulbs fennel (260g), cut into thin wedges, fennel fronds reserved
    2 tablespoons maple syrup
    2 cloves garlic, crushed
    330ml bottle apple cider
    2 tablespoons fresh lemon juice
    3 sprigs fresh rosemary
    200g crème fraîche
    2 tablespoons wholegrain mustard crusty bread, to serve

    Preheat oven to 220°C/200°C fan. Heat oil in a large heavy-based flameproof pan over medium heat. Season chicken with salt flakes and pepper. Cook, skin-side down first, for 5 minutes or until golden. Turn and cook for a further 5 minutes; remove from pan.

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