Although this chicken dish is a simple one, the sauce is made rich by the apples. Roasting chicken in a pot changes the texture slightly, but cooking it with the apples gives it a sensuality.

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

1 teaspoon chopped fresh thyme

Salt and freshly ground pepper

2 tablespoons butter

2 apples, peeled and diced (about 2 cups)

1 tablespoon cider vinegar

½ cup chicken stock

1 bay leaf

Preheat oven to 350 F.

Sprinkle chicken with thyme, salt and pepper. Heat butter over medium high 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 apples and sauté for 2 minutes or until lightly golden. Drain fat. 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 another 15 minutes or until juices run clear. Cut chicken into 4 portions and serve with apples and sauce. Serves 4.