Braised chicken with apples and sweet potatoes is a meal made in one pot, utilizing the best of fall flavors.
Remember how in my last post I said that I simply can’t accept that summer is over? Well that’s changed.
No, it’s not because it’s labor day as I type this. It’s because I’ve tasted my first new-crop apple.
I kind of feel like a broken record here, because this is my fourth(!) fall blogging, and thus my fourth time pointing out how crunchy, juicy, fresh from the tree apples are the best, and probably only, consolation for the end of the summer. But oh, what a consolation they are. Don’t get me wrong. Peaches, plums, cherries…they’re all great. But nothing like my favorite, the humble apple.
If you think apples and only think of desserts like apple pie, you need to think again. The sweet flavor of apple gives this dish it’s warm, comforting flavors. It’s got cinnamon and apple for sweetness, but also a touch of cayenne pepper to balance that out with some heat. It’s melt-in-your-mouth chicken combined with vegetables, starch, and even fruit for an entire meal in a pot. You can choose to serve it with a salad, or maybe some bread, rice or potatoes. Or you can serve it as it. But when the weather cools down and the days shorten, you’ll be so happy to have this chicken dish in your repertoire.
- 4-6 chicken legs (bottoms$
- 2 tablespoons olive oil
- 3 large onions (I use Spanish), peeled and finely diced
- 3 medium sweet potatoes, peeled and finely diced
- 2 large carrots, peeled and finely diced
- 3 medium apples, such as gala, Fuji, or other sweet, juicy variety, peeled and finely diced
- ⅔ cup chicken or vegetable broth
- 2-4 tablespoons honey
- 2 teaspoons kosher salt, or to taste
- 1 teaspoon ground cinnamon
- ⅛-1/4 teaspoon cayenne pepper
- In a large, heavy bottomed pan, heat the olive oil over a medium-high heat. Brown the chicken on each side for about 2 minutes, until slightly browned on each side. Remove from pot and set aside.
- Without scraping or washing to pot, add the onions and sauté over medium heat. (The grease left over from the chicken will help with the onions.) Sauté for about five minutes until translucent.
- Add the remaining vegetables and fruit and sauté for an additional five to ten minutes, stirring occasionally.
- Add the broth, honey, salt, cinnamon and cayenne pepper. Stir to combine.
- Bury the browned chicken pieces in the vegetable and apple mixture. Bring the mixture to a boil then reduce the flame to low. Cover the pot and simmer for two hours. If desired, you can uncover the pot, turn the flame up to medium high and let the liquids reduce for a few minutes.
- Serve hot. Enjoy.
- This dish freezes nicely.
- Serve with crusty bread, rice or mashed potatoes to best enjoy the gravy.
Make sure to check out all of my apple recipes.
Thanks for stopping by! I hope you love this recipe – and now that we’re started with fall recipes…I’ve got a bunch of tricks up my sleeve – so come back soon! -Miriam