Caanes Chicken Curry with Green Apples

FON 181 French Cuisine Chef Anthony Redendo, p. 44

3 whole chickens, about 3 lb

9 tablespoons olive oil

3 each white onion, chopped

3 each carrot, peeled and coarsely chopped

3 each celery stalk, coarsely chopped

3 cups dry white wine

3 teaspoons curry powder

8 cups chicken stock

Salt and freshly ground black pepper

3 Granny Smith apple, peeled and cored and medium diced

I only made 1/3 of what the recipe called for. Who wants to cook three chickens at once?

Cut the chicken into 8 serving pieces, discarding the wing tips and the tail. In a large rondo pans over high heat add olive oil and cook chicken pieces to brown on all sides.

Add the onion, carrot and celery, reduce the heat to medium-high and saute about 2 minutes longer. Add the white wine and cook until the liquid evaporates.

This takes a while, so be sure to budget time for it.

Stir in the curry powder and the chicken stock. Bring to a boil. Reduce the heat to medium and simmer, uncovered, until the chicken is cooked through when pierced with a knife.

Continue to simmer the sauce over medium heat until reduced by half. Season to tasted with salt and pepper. Strain the reduced sauce through a chinois. Meanwhile, in a small saute pan add the apple and saute until tender but firm.

Pour the cooked apple over the chicken.

Plunk!

If the sauce is not thick enough use a little arrowroot slury. Pour the sauce over the chicken and apple and serve immediately.

It really is best when it's nice and warm.

My Rating: 4/5 "This was satisfying in an 'I ate healthy and it tasted good' kind of way. The apples are just sweet enough - not overwhelming, just interesting. The chicken turns out really tender. Pair it with a nice salad!"