• Servings

  4

INGREDIENTS

• 1 tbsp extra virgin olive oil
• 4 chicken marylands
• 2 envy™ apples, each cut into 8 wedges
• 2 small fennel, cut into thin edges, reserve fennel fronds
• 2 tbsp maple syrup
• 2 cloves garlic, crushed
• 330ml bottle apple cider
• 2 tbsp lemon juice
• 3 sprigs rosemary
• 200ml crème fraiche
• 2 tbsp seeded mustard
• crusty bread, to serve

METHOD

• Preheat oven to 220°C (200°C fan-forced). Heat oil in a large heavy-based flameproof pan over medium heat. Season the chicken with salt flakes and pepper and cook skin-side down for 5 minutes, or until golden. Turn and cook for a further 5 minutes; remove from pan.
• Cook the apple and fennel in the same pan (in batches) for 2-3 minutes each side, or until golden. Return all the apples and fennel, add the maple syrup and cook for 2 minutes, or until caramelised. Remove from the pan.
• Add garlic, apple cider and lemon juice to the pan and bring to a simmer. Arrange apple, fennel, rosemary and chicken, skin side up, in the pan.
• Transfer the pan to the oven and roast, uncovered, for 20 minutes or until chicken is cooked through and apples are tender. Sprinkle with reserved fennel fronds
• Swirl the crème fraîche and mustard together. Serve chicken with mustard crème fraîche and crusty bread.