Cider-Braised Pheasant with Pearl Onions and Apples

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Ingredients in this Recipe

1 bay leaf
1 cup dry white wine
1 tablespoon unsalted butter
1 teaspoon fennel seeds
1 teaspoon table salt
1/2 cup extra virgin olive oil
1/2 cup freshly squeezed orange juice (from 1 1/2 oranges)
1/4 teaspoon freshly ground black pepper
10 ounces pearl onions, root ends trimmed
2 cups apple cider
2 to 3 cups low sodium chicken broth, plus additional, if necessary
3 (3 pound) pheasants, each rinsed inside and out, patted dry, cut into 6 pieces
3 Granny Smith apples, peeled, cored, and diced
3 large yellow onions, halved and thinly sliced (about 6 cups)
3 tablespoons finely grated orange zest (from 1 1/2 oranges)
3 tablespoons fresh tarragon leaves, whole
5 tablespoons fresh ginger, peeled and roughly chopped
Large pinch kosher salt
Pinch sugar

See Full Recipe at Epicurious