A+ A A-





2 tablespoons unsalted butter

1 - 3-1/2 pound frying chicken cut into 8 pieces, skin removed

3 scallions, thinly sliced

1 large Granny Smith apple, quartered, cored and sliced

1/2 cup chicken stock (use preceding recipe)

1/2 teaspoon kosher salt

2 tablespoons whipping cream or creme fraiche

1 tablespoon each, minced fresh mint and chives

freshly ground black peppercorns




Melt the butter in a heavy 10" skillet.  When butter stops foaming, add chicken pieces in a single layer and sear over medium heat for 4 minutes, turning the pieces once they have colored.


Drain chicken pieces in a colander and skim all but 1 tablespoon of fat from the skillet.  Saute scallions in the hot fat for 1 minute.  Add the apple slices and cook them for 2 minutes, until they start to color and soften.  Stir in the chicken stock and salt, and bring to a simmer.


Return the chicken pieces to the skillet, let the liquid come to a simmer, cover the pan, and cook for 20 minutes.  Turn them once after 10 minutes.


Lift out the chicken pieces.  Tilt the skillet and skim off fat from the pan juices.  Reduce the liquid by one-third before adding cream, then simmer briefly until the sauce thickens.  Taste and add more salt if necessary.  Season to taste with pepper and stir in the herbs.


Put the chicken pieces back into the pan, turning and coating them with sauce to warm them.  Serve immediately.


Yield: 4-6 servings