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Cider-Braised Chicken-and-Fennel Panzanella

Ingredients

  • 1/2 loaf sourdough bread, torn into bite-size pieces
  • 6 tbsp. olive oil, divided
  • 1 bulb fennel, cut into 1/2-inch-thick wedges
  • 4 shallots, quartered
  • Kosher salt
  • freshly ground black pepper
  • 4 small chicken leg quarters (about 2 3/4 pounds total)
  • 1/2 c. dry white wine
  • 1/2 c. fresh apple cider
  • 6 sprigs thyme
  • 4 cups baby kale
  • 2 scallions, thinly sliced
  • lemon wedges, for serving
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