Serves 4

8 chicken pieces, breasts & thighs

1 T olive oil salt & pepper

1 medium onion, sliced 1/2” thick

1 carrot, sliced 1/2 “ thick

6 sprigs fresh thyme

2 bay leaves

3 c chicken stock

2 c Amberhill Secret Blend Red Wine

1/2 c sherry vinegar

2 T honey

1 1/2 T unsalted butter

4 medium Granny Smith or pippin apples, peeled & thinly sliced

2 T chopped parsley



Brown chicken in olive oil.  Transfer to a casserole large enough to hold chicken in one layer.  Sauté onion, carrot, thyme & bay leaf  5 minutes.  Add chicken stock & wine and bring to boil, scraping up browned bits with a wooden spoon.  Pour over chicken in casserole. Bring casserole to a simmer on top of the stove, then cover and place in a 375° oven.  After 20 minutes, remove breasts, cover with foil & keep warm.  Cook thighs about 10 minutes longer & add to platter. Return  liquid & vegetables to stove, add vinegar & honey and reduce over high heat by about 3/4, skimming frequently.  Melt butter in large saucepan, add apples and a pinch of salt and cook over medium heat until apples are just tender.  When braising liquid is reduced, strain through a sieve into the apples and discard vegetables.  Reheat sauce and season to taste, pour over chicken and sprinkle with parsley. Serve with Amberhill Secret Blend Red

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