Chicken With Apples & Cider

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 medium carrots, peeled and sliced on the diagonal 1/4 inch thick

1 small fennel bulb, trimmed, quartered, and cut lengthwise through the core into 1/2-inch-thick wedges

1 tsp. cider vinegar

1/2 cup plus 2 Tbs. hard apple cider

1 Tbs. plus 1 tsp. chopped fresh tarragon

Kosher salt and freshly ground black pepper

1/2 cup lower-salt chicken broth

1 Tbs. chopped fresh parsley

1 tsp. cornstarch

1 Tbs. melted unsalted butter

4-lb. chicken, cut into 8 serving pieces, trimmed of extra skin and fat, patted dry

2 Tbs. Dijon mustard

1 large Braeburn apple (unpeeled), cored and cut into 1/2-inch pieces

1 large yellow onion, cut into medium dice

1 large Granny Smith apple (unpeeled), cored and cut into 1/2-inch pieces

1/4 cup crème fraîche

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