Skip to content

Cider-Braised Chicken-and-Fennel Panzanella


  • 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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: