Braised Chicken with apples and Italian sausage is the perfect fall dish. Not only does it make the house smell incredible, it tastes divine!
1/4 c olive oil
1 lb sweet Italian sausage
1 2 1/2 lb chicken, cut into 8 pieces
8 T red wine vinegar
3/4 c chicken stock (I use Better Than Bouillon if I don’t have a can)
3/4 c dry white wine
1 bay leaf
1 1/2 t dried thyme
Salt and fresh pepper
1 c pitted prunes
2 T Dijon mustard
2 large Granny Smith apples, cored and peeled and cut into 1 ” cubes
1 T chopped Italian parsley
Heat oil in a Dutch oven and brown the sausage in small batches. Set aside. Do the same with the chicken. Set aside.
If there is too much fat, pour it off. Add 4 T of the vinegar to the pot and bring to a boil while scraping up all the brown bits. Then add the stock, wine, bay leaf. thyme and salt and pepper. Cook 1 minute.
Add the prunes and garlic to casserole and cook 1 minute. Now return sausage and chicken to casserole and toss with sauce. Cover and transfer to oven. Bake for about 40 minutes or until chicken is done.
Using a slotted spoon, remove chicken, sausage and prunes from casserole. Keep warm. Add the mustard and the remaining 4 T of vinegar t the Dutch oven. Whisk well. Add the apples and cook over medium-low heat until the apples and garlic are just tender, 5-7 minutes.
Spoon the sauce over the chicken, sausage and prunes; sprinkle with parsley and serve.
From: Silver Palate New Basics
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