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
I’m so glad I got this email as I was heading into bed! Now I know what I’m making for supper tomorrow, and just in time to add the ingredients to my list. Thanks!
This does look fantastic! I have to say I’m going to miss summer, and summer food – but all of a sudden, the air is off, the windows open and the cool nights have me looking forward to fall and fall flavors! That, and I get to pull my favorite fall boots off the upper shelf!
Will this work with white meat? And should the skin be left on while cooking it? Looks yummy!
It would, but you might have to reduce the cooking time to keep it from drying out. And for best results, definitely leave the skin on!
Wow this looks delicious, and perfect for Rosh Hashana! Can you explain in more detail (picture?) what kind of pot you used? I have a deep skillet so all the chicken could brown in one later but then I’m thinking all that veg/fruit/liquid would be too much… Thanks
A large dutch oven is best. A deep skillet won’t hold everything.
Funny q maybe – but when recipe asks for broth – where do i get it from? Additionally, if i am making chicken soup the same time, can i use some from the pot?
You can use chicken soup, boxed broth from the grocery store, or soup mix dissolved in water.
Can you bake this instead of cooking it?
Sure. Covered – probably 325?
Oh that’s an interesting idea… Just throw everything in a pan and bake, you think?
You can try skipping the browning, but definitely don’t skip sauteeing the vegetables.
Hi Miriam 🙂
I love this recipe! I have used it a number of times and each time I add in a lot of veggies so there is always leftover “sauce”. I freeze it and next time I use it in the oven and bake the chicken inside of it for at least 1.5 hours on 350. It come out amazing both ways 🙂
I added eggplant one time just cuz I had it and it was quite tasty in the mix of things. Anyhew, just trying to say that it worKS to bake it, if anyone is still wondering.
Can u cook this in the oven, but doesn’t want toto
have to cook for 2hrs please reply thanks
Never would have thought to have chicken with apples before, how delicious!
Looks like a great recipe but not sure I have the right pot for it? Can I just use a regular large pot that I use to make soup in etc? (Actually your carrot and ginger soup is cooking in it as we speak!)
I was worried about the pot too but I ended up making it in a regular 6 quart pot and it was fine. The only annoying thing was I had to brown the chicken in batches
What pieces of chicken did you use and how many? I see it says legs but the pic has the other piece (triangle) as well.
I used 6 bottoms. In retrospect if I would have separated the thigh from the drumstick (I mean bought it that way lol) I probably could’ve squished more into the pan at once and the “bury the chicken in the veggie mixture” part would have been easier
This was an absolutely amazing recipe. I browned the chicken and then sauteed the vegetables, but then I put everything in a pan and put it in the oven. It tasted delicious and presented beautifully.
Does this recipe freeze well ?
Sure
I just want to thank you for this recipe. I made it for the first days of succos and it was a hit! I’m making it again now :).
Best recipe! My kids scraped out the pot! This will definitly join my weekly rotation. Thank you!