CHICKEN FOR A COLD DAY

 

There's nothing like a warm kitchen with great smells on a cold day.  Here's a dish that will deliver this for you.  It's a bit of work but it's totally worth it.

 

FRENCHIFIED CHICKEN WITH TART APPLES

 

1 chicken, cut into 4 pieces

Salt and pepper

3 tbsp. butter

1 tbsp olive oil

2 onions, diced

2 carrots, diced

6 springs thype

1 bay leaf

½ cup apple brandy or any other brandy

1 cup apple cider

1 cup chicken stock (or just hot water with a bullion cube)

30 pearl onions (I use frozen ones; too much trouble to peel)

3 Granny Smith apples, peeled, cored and cut into slices

1 cup heavy cream

 

Season the chicken.  Melt 2tbsp. of the butter and olive oil until hot.  Brown the chicken on all sides.  Transfer to a plate.

 

Add onions, carrots, thyme and bay leaf and cook for about 5 minutes on medium-high heat.  Add the brandy and, if you dare, ignite it with a match.  If not that's OK.  If so make sure you take of the heat to let the fire die down.  (I actually like to do this at the table for effect, so I mess up therecipe and light the fire at the end).  Add the remaining liquids, scraping up the brown bits, and cook until reduced in half.  Return the chicken to the pan and bring to a boil.  Simmer for 35 minutes or until nice and tender.

 

Meanwhile sauté the pearl onions in the remaining 1 tbsp butter until brown.  Add the apples and caramelize (cook on medium-high heat until they start releasing liquid and getting soft). 

 

Remove the chicken from the pan.  If the liquid is too runny bring to a boil and reduce until a little thicker.  Add the heavy cream and simmer until sauce coats the back of a spoon, abuot 15 minutes.  Add the chicken until warmed through.  Serve with the apples and onions garnish.