Chicken With Fennel And Apples

• 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 sprigs fresh thyme
• 4 bay leaves
• 1 pinch saffron, generous pinch
• sea salt, to taste
• ground pepper, to taste
• 2 cups cooked rice

1. 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.
2. Add white wine and bring to a boil. Add apple juice and return to a boil. Stir in apples, thyme, bay leaves and saffron.
3. Return chicken to the pan. Simmer, cover and cook until chicken is done - approximately 20 minutes - or alternately bake, covered, in a 350u0b0F oven until chicken is done. Season to taste. Serve over rice.

chicken, garlic, apples, fennel bulb, sweet onion, white wine, apple cider, thyme, bay leaves, saffron, salt, ground pepper, rice

Taken from www.food.com/recipe/chicken-with-fennel-and-apples-296812 (may not work)