Braised Chicken, Savoy Cabbage and Heirloom Apples in Vermont Cider
Impressive and Delicious Fall Recipe
Preheat oven to 400 degrees F.
Heat a large Dutch oven over medium high heat, when hot add olive oil. Season the chicken with salt and pepper; brown the chicken quarters on one side about 3 to 5 minutes. Turn and cook for 2 to 3 minutes longer. Transfer chicken to a plate.
Reduce the heat to medium, add bacon and shallots to the pan and cook for 3 minutes before adding the cabbage and apple. Continue to cook for 3 minutes longer.
Using a piece of cheesecloth, make a sachet with the rosemary, thyme, oregano, parsley, juniper, mustard seeds and black peppercorns. Add the sachet to the pan.
Transfer the chicken back to the pan and add the hard cider and chicken stock. Cover, bring to a boil over medium high heat and place in the oven. Cook until chicken is fork-tender, 40 to 50 minutes.
Remove the pan from the oven, stir in the whole grain mustard and creme fraiche, if desired. Remove and discard the sachet. Serve immediately.
Food styled by Karen Pickus