Pan-Roasted Cider Chicken with Fennel, Apple, and Creamy Mustard
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Ingredients & Equipment
What we send
- 2boneless chicken breasts
- 1 bulbfennel
- 1Gala apple
- 1/8 ouncetarragon
- 2 clovesgarlic
- 1/2 cupapple cider
- 1/4 cupwhite wine
- 3 packetsunsalted butter
- 1 tablespoonwhole-grain mustard
- 1 packetmayonnaise
- 2 ouncesbaby arugula
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 12" large pan
Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper. Heat 2 teaspoons olive oil in a large pan over medium-high heat. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear opposite side until cooked through and no longer pink, 6 minutes more. Transfer chicken to a plate and set aside to rest; reserve pan, off heat, for Step 3.
While chicken cooks, rinse all produce. Halve fennel bulb, then cut core out in a wedge shape and discard; slice fennel as thinly as possible. Slice off rounded sides of apple and thinly slice, discarding core. Roughly chop tarragon leaves, discarding stems. Peel shallot, halve, and thinly slice. Thinly slice garlic. Reserve 1 tablespoon apple cider in a medium bowl and set aside for Step 5 (save remainder for Step 4).
Sauté apple and fennel
Return pan from chicken to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add garlic, half of fennel, half of apple, half of shallot, ¼ teaspoon salt, and pepper as desired. Sauté, stirring, until fennel and apple are softened and beginning to brown, 4-5 minutes.
Add white wine and remaining apple cider to pan, still over medium-high heat. Cook, scraping up browned bits from bottom of pan, until liquid is reduced by half, 3-4 minutes. Stir in butter to melt. Return chicken to pan skin-side up, nestling partway into sauce to preserve crispy skin on top. Simmer until chicken is warmed through, 1-2 minutes more. Remove pan from heat.
Make creamy mustard and toss salad
While chicken simmers, to medium bowl with reserved 1 tablespoon apple cider, add mustard, mayonnaise, ¼ teaspoon salt, and pepper as desired; whisk to combine. Pat arugula dry with paper towel and add to bowl, along with remaining fennel, remaining apple, and remaining shallot; toss to coat.
Plate cider chicken
Divide sautéed apple and fennel between serving plates, spooning over any sauce from pan. Top with pan-roasted cider chicken. Add salad to plates with chicken, garnish everything with tarragon, and dig in!