Taste the Air-Chilled Difference®

Crispy Chicken Thighs With Apple-Fennel Sauté

by , Chef, Ramsi's Cafe on the World, Louisville, Kentucky

Crispy Chicken Thighs With Apple-Fennel Sauté

Serves 6

    • Red Wine Glaze
    • 1 bottle dry red wine
    • 1 cup water
    • 1 teaspoon chicken stock
    • 1 small red onion, diced
    • 1 carrot, peeled and diced
    • 4 cloves garlic, peeled
    • ½ cup sugar
    • 1 tablespoon butter

    In a medium saucepan, add red wine, water, chicken stock, red onion, carrot, and garlic and bring to a boil. Reduce heat to medium-low. Simmer 30 minutes, or until liquid reduced by half. (You should yield 2 cups of liquid.) Strain and discard vegetables. Return glaze to pan and add sugar. Simmer until thickened to a syrup consistency, about 5 minutes. Before serving, reheat and add butter.

      • Crispy Chicken
      • 4 pounds Smart Chicken thighs
      • 1 cup all-purpose flour
      • 1 cup cornmeal
      • 2 large eggs
      • 1 cup heavy cream
      • 1 teaspoon salt
      • 1 teaspoon black pepper
      • Vegetable oil

      In a deep sauté pan over high heat, heat 1 inch of vegetable oil to 350°F for frying. In a mixing bowl, whisk together flour, cornmeal, salt, and pepper. In a separate bowl, whisk together eggs with heavy cream. Dip each chicken thigh in egg wash, shaking off excess liquid, then dip in flour mixture, shaking off excess flour. Lower into oil and fry for 8 minutes. Turn and fry on other side for 8 to 10 minutes. Check for doneness; the internal temperature of the chicken should read 165°F on a thermometer. Remove from oil and let rest on a dish lined with paper towel.

        • Apple-Fennel Sauté
        • 1 tablespoon butter
        • 1 tablespoon olive oil
        • 2 apples (Red Delicious preferred), diced small
        • 2 bulbs fennel, long stalks and fronds removed, diced small
        • Pernod or Sambuca (licorice-flavored liqueur)
        • ½ cup water

        In a medium sauté pan over high heat, heat butter and oil. Add apples and fennel. Cook undisturbed for 2 minutes to achieve a sear, then stir every 30 seconds until browned evenly. Deglaze with Pernod and ½ cup water. Cover pan and reduce heat to medium. Steam apples and fennel for 5 minutes, until softened. Remove from heat and season with salt and pepper to taste.

        Serve chicken on top of the apple-fennel sauté and drizzle with Red Wine Glaze.