Pot Roasted Chicken with Apples
/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.
Read MoreRecipes, tips and reviews
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.
The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.
This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.
This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.
Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.
The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).
When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.
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.
Read MoreBe careful when working with hot sugar syrup, which can give you a nasty burn. Store the finished apples in a cool place in an airtight container to prevent them from getting sticky.
Read MoreThis cake is almost like marzipan in texture - soft and very moist. It may be used as a Passover dessert, too - just substitute margarine for butter.
Caramelized apples
Read MoreYou can use chicken breasts or legs with this recipe if preferred but a whole chicken has the best texture. Use an ovenproof casserole that fits the chicken snugly, rather than a larger one.
Read MoreOne of my favourite ways to cook chicken is to braise it in the oven in a heavy pot. It comes out browned and moist and you can cook the garnishes along with it. At this time of year, apples are a perfect complement to chicken
Read MorePowered by Squarespace.
© 2018, Lucy Waverman.