Our Ontario LCBO, puts out a quarterly Food and Drink magazine. It is a beautiful magazine that couples great food with accompanying drinks that not only compliment the food,but gives you the consumer, a fool proof method of purchasing something new , ( wine or spirits) and knowing it will go well with the food. Or forget the booze, ( but why would you!) and just enjoy the wonderful recipes that are offered in the magazine.
I had chicken breasts bone -in , defrosting in the fridge, and just happened to flip through the magazine when I came across this recipe and as luck would have it I had 6 Pink Lady apples in my fruit bowl. The recipe calls for a whole chicken and a casserole that fits the chicken snugly, to keep all the juices in. Here is the recipe as in the Autumn 2008 LCBO magazine.
1 tsp. cracked fennel
1 tsp. cracked coriander
2 tsp. chopped fresh thyme (I had dried)
1 tsp. cracked black pepper
1 4 lb. whole chicken
1 T. vegetable oil
2 T. butter
2 Pink Lady or Royal Gala apples peeled and diced
1 C apple cider
1T. cider vinegar
1/2 C whipping cream
1 T. lemon juice
2T. chopped chervil
Salt/pepper to taste
Preheat oven to 300 F
Combine fennel, coriander, thyme and black pepper. Reserve 1 tsp. spice mixture and season chicken all over , wit remaining mixture. ( I rubbed it into 4 chicken breasts)
Heat oil and butter in an oven proof casserole over medium-high heat. Brown chi ken until golden. Remove from heat and wipe the pan clean.
Add butter and apples to pan and saute for 2 minutes or until tinged with gold. Pour in the apple cider and cider vinegar and remaining spice mixture and bring to boil for 1 minute
Return chicken to casserole, cover and bake for 1 hour. Remove lid and bake another 15 minutes until juices run clear.
Remove chicken and apples. Add cream to sauce and bring to boil. Boil for about 2 minutes or until sauce thickens. Add lemon juices reserved apples and chervil and simmer for 1 more minute. Cut chicken (if you made a whole one) pour sauce over it and surround with apples.
Note. You might want to double the sauce as it was a huge hit!