Although this chicken dish is a simple one, the sauce is made rich by the apples. Roasting chicken in a pot changes the texture slightly, but cooking it with the apples gives it a sensuality.
- 1 4-pound (2-kilogram) chicken, trussed
- 1 teaspoon chopped fresh thyme
- Salt and freshly ground pepper
- 2 tablespoons butter
- 2 apples, peeled and diced (about 2 cups)
- 1 tablespoon cider vinegar
- ½ cup chicken stock
- 1 bay leaf
Preheat oven to 350 F.
Sprinkle chicken with thyme, salt and pepper. Heat butter over medium high heat in a Dutch oven or ovenproof pot large enough to hold the chicken. Brown chicken on all sides, about 2 minutes a side, until golden.
Remove chicken from pot. Add apples and sauté for 2 minutes or until lightly golden. Drain fat. Add cider vinegar, chicken stock and bay leaf and bring to boil. Return chicken to pot, cover and bake in the oven for 1 hour. Remove cover and bake another 15 minutes or until juices run clear. Cut chicken into 4 portions and serve with apples and sauce. Serves 4.