Recipe courtesy of A Better Choice
Serves 4 | 60 mins
3 KANZI® apples, sliced into wedges
1 1/2 leeks, thinly sliced
1/2 large fennel bulb, thinly sliced
6 chicken thighs, sliced in half
3/4 cup dry white wine
1 tbsp fresh thyme leaves
Olive oil for cooking
Salt and pepper to taste
Add the thinly sliced leeks and a good drizzle of olive oil to a large braising pan or frypan (cast iron is ideal).
Sauté over medium heat while stirring to prevent the leeks from burning.
Once they have softened, add the thinly sliced fennel and stir through for a further 5-8 minutes.
Remove from the pan and set aside.
Add another good drizzle of olive oil to the pan (without cleaning it), followed by the chicken thighs sliced in half.
Lightly brown on each side, remove from the pan and set aside.
Add the sliced apples to the same pan along with the white wine and fresh thyme leaves.
Scrape the bottom of the pan to loosen the flavours from the chicken browning
Allow to simmer for 5 minutes then add the chicken, leek and fennel back into the pan.
Place the lid on and turn down the heat to a low to medium simmer for 30-40 minutes, gently stirring and scraping the base every 10 minutes – add a little water if it becomes too dry.
Season with salt and pepper and serve hot on its own or with a side of mashed potatoes.