Preheat oven to 350 Degrees F. Season pheasant thighs and legs with salt and pepper.

Heat skillet with enough oil to coat the bottom of the pan. When hot, sear skin side down the thighs and legs until golden brown. Flip and continue to sear until golden brown. Remove and place into roasting pan or dutch oven.

Add onion to skillet and brown. Add celery root and apples. Sauté for 2-3 minutes. Deglaze pan with white wine. Add mixture to roasting pan.

Add chicken stock, fennel seed, and bay leaf. Cover and place in oven for approximately one hour or until fork tender. Remove and set aside.

For the breast, heat oil in skillet. When hot, sear breast skin side down. When brown flip over and continue to sear for 2-3 minutes.

Transfer whole pan to the oven to finish cooking the breast. Approx. 3-5 minutes.

Remove and let rest 2-3 minutes. Serve breast over the celery root apple braise paired with either a leg or thigh.