One of my favourite ways to cook chicken is to braise it in the oven in a heavy pot. It comes out browned and moist and you can cook the garnishes along with it. At this time of year, apples are a perfect complement to chicken; to add some zest, I have also included hot Italian sausage and the current trendy vegetable: celery (both are superb with chicken, too). If spice isn't to your liking, use mild sausage. And choose apples that will hold their shape and not turn to apple sauce; my preference leans toward the Gala or Pink Lady varieties, which are sweet and keep their texture. In the winter, I make this same same dish with prunes instead of apples and mushrooms instead of celery. The perfect accompaniment is sautéed Swiss chard and creamy mashed potatoes.
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