Golden Chicken with Fennel, Green Apple and Creamy Cider Sage Sauce

Name: Golden Chicken with Fennel, Green Apple and Creamy Cider Sage Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: about 2.6 lb bone-in skin-on chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp sweet paprika; 2 tbsp olive oil; 10.5 oz fennel bulb; 1 1/3 cups green apple; 1/2 cup shallot; 3 cloves garlic; 2 tbsp fresh sage; 1 cup apple cider; 1 tbsp Dijon mustard; 1/2 cup heavy cream; 1 tbsp butter; 1/2 cup chicken broth; 1 tbsp apple cider vinegar

Golden chicken thighs seared and roasted over a bed of fennel and green apple, finished with a silky cider, sage and mustard cream sauce. This original recipe balances savory, herbal and fruity notes.

20 minPrep

40 minCook

60 minTotal

4Servings

Low CarbHigh Protein

Ingredients

Adjust servings

8 approx. 1.2 kg bone-in skin-on chicken thighs (secar well with papel)
8 g salt (or to taste)
2 g black pepper (freshly ground)
3 g sweet paprika
30 ml olive oil (divided)
300 g fennel bulb (thinly sliced finas)
180 g green apple (in wedges finos)
80 g shallot (chopped fina)
9 g garlic (chopped)
6 g fresh sage (chopped, more leaves whole opcionales for decorar)
240 ml apple cider (without gas)
15 g Dijon mustard
120 ml heavy cream
14 g butter
120 ml chicken broth
15 ml apple cider vinegar

Nutrition facts

per serving

590 kcal

Calories

36 g

Protein

14 g

Carbs

42 g

Fat

3 g

Fiber

11 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyMustard

Instructions

1
Preheat the oven to 220°C / 425°F.
2
Pat the chicken thighs dry and season them on both sides with the salt, black pepper, and sweet paprika.
3
Heat a large oven-safe skillet over medium-high heat with 1 tablespoon of olive oil. Sear the chicken skin-side down for 5 to 6 minutes until deeply golden; flip and cook for 2 more minutes. Remove the chicken and set aside.
4
Add the remaining tablespoon of olive oil to the same skillet. Add the fennel, green apple, and shallot, and sauté for 4 minutes. Stir in the garlic and chopped sage and cook 1 minute more.
5
Pour in the apple cider and chicken broth. Scrape up the browned bits from the bottom of the skillet. Add the Dijon mustard and apple cider vinegar, then mix well.
6
Return the chicken to the skillet, placing it over the fennel and apple mixture with the skin facing up. Roast for 22 to 25 minutes at 220°C / 425°F, or until the chicken is fully cooked.
7
Remove the skillet from the oven and transfer the chicken to a plate to rest for 5 minutes. Place the skillet back over medium heat.
8
Add the heavy cream and butter to the skillet sauce. Cook for 3 to 4 minutes, stirring, until the sauce thickens slightly and the fennel is tender. Adjust salt and pepper if needed.
9
Serve the chicken thighs over the fennel and apple, spooning the creamy sauce over the top. Garnish with whole sage leaves if desired.

Chef tips

For crisper skin, do not move the chicken during the first sear. If the sauce reduces too much, add 2 to 3 tablespoons of chicken broth before serving.

Substitutions

You can use skin-on chicken breasts, adjusting the oven time to 18-22 minutes. Shallot can be replaced with white onion, and sage with fresh thyme for a different profile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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