This has become my new favourite way to make chicken. You end up with a moist, tender bird, a fabulous sauce and a perfectly cooked garnish. Serve with sautéed Swiss chard or spinach.

1 4-pound (2-kilogram) chicken, trussed

1 teaspoon chopped fresh thyme

2 tablespoons butter

2 chicken sausages, thickly sliced

2 apples, peeled and diced (about 2 cups)

1 tablespoon cider vinegar

½ cup chicken stock

1 bay leaf

Preheat oven to 375 F.

Sprinkle chicken with thyme, salt and pepper. Heat butter over medium heat in a Dutch oven or ovenproof pot large enough to hold the chicken. Brown chicken on all sides, about 2 minutes a side, until golden.

Remove chicken from pot. Add sausages and cook for 2 minutes or until browned. Add apples and sauté for 2 minutes or until lightly golden. Add cider vinegar, chicken stock and bay leaf and bring to boil. Return chicken to pot, cover, and bake in the oven for 1 hour. Remove cover and bake for another 15 minutes or until juices run clear. Cut chicken into four portions and serve with sausage, apples and sauce. Serves 4.