"Seasoned with rosemary, thyme and sage and drizzled with olive oil, the chicken turns tantalizingly crisp while the rendered fat bastes the onions, apples and fennel until they're meltingly tender. You want a good sharp apple, such as Haralson, to cut through the richness of the dark meat; the acidity also gives the dish a lift. The caramel notes of the crisped chicken skin echo that of the roasting apples."
"Fennel is more versatile and easier to work with than celery, its tough, stringy cousin. Fennel is also hardy enough to prepare in advance. Remove and discard the hard end of the bulb, then slice or chop it up and store in a plastic bag in the refrigerator. Save the stalks for soup and the fronds for garnish. This cool-weather crop is now at its peak, as are our local apples."
Roast chicken thighs paired with tart apples and fennel deliver a quick, full-flavored autumn meal. The chicken is seasoned with rosemary, thyme and sage and drizzled with olive oil so the skin crisps and rendered fat bastes the onions, apples and fennel until tender. Sharp apples cut through rich dark meat while caramelized chicken skin echoes roasted apple sweetness. Fennel softens and sweetens with roasting, pairing nuttily with apples. Fennel can be prepped ahead; reserve stalks and fronds for stock and garnish. Leftovers reheat into salads, soups or pasta, and an apple-fennel slaw keeps for days.
Read at Boston Herald
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