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Cider-Braised Chicken-and-Fennel Panzanella
Make this easy fall salad and chicken dinner combo when you need to get a family meal on the table fast. This delicious and healthy fall dinner recipe is just the thing to make on busy weeknights.
👥 4 Servings⏱️ Prep & Cook: 1h 15m👤 Kate Merker📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
- ●bowl
📝 Preparation Steps
1
1. Preheat oven to 375°F. Toss bread with 4 tablespoons oil on a large rimmed baking sheet; arrange in a single layer. Bake, turning once, until golden brown and crisp (but still slightly chewy on the inside), 15 to ⏱️ 20 minutes.
2
2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add fennel and shallots. Season with salt and pepper. Cook, stirring, until golden brown, 2 to ⏱️ 4 minutes.
3
3. Heat remaining tablespoon oil in a large oven-proof skillet over medium heat. Season chicken with salt and pepper. Cook, skin sides down, until golden brown, 5 to ⏱️ 6 minutes. Remove chicken to a plate. Add wine and cook until syrupy, about ⏱️ 1 minute. Add cider, thyme, and fennel and shallot mixture to skillet. Top with chicken, skin sides up. Transfer to oven and roast until chicken is cooked through, 20 to ⏱️ 25 minutes.
4
4. Transfer chicken to a serving platter. Transfer vegetables to a bowl with a slotted spoon or tongs; discard thyme. Simmer liquid in skillet on medium-high until reduced to about 1/3 cup, 4 to ⏱️ 6 minutes.
5
5. Add bread and vegetables to reduced liquid and toss to coat. Season with salt. Fold in kale and scallions; transfer to platter with chicken. Serve with lemon wedges alongside.
lemon wedges, for serving
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