This is a great all in one pot, kind of meal! The apples are very necessary but you can switch up the vegetables by using parsnip, sweet potatoes, mushroom, I added kale this time, whatever you like.
You could also add baby potatoes with the skins on, before roasting in the oven, then you’ll have the potatoes too! Don’t peel the potatoes, as they will fall apart. You will find the apples will disintegrate into the sauce, the pieces won’t be very noticeable but impart an amazing flavor to your sauce. I am using tarragon, but use whatever fresh or dried herb you love, dill, rosemary, thyme etc.
I usually serve with mashed potatoes and some sauteed swiss chard or kale.
1- 4 pound chicken
4 teaspoons of chopped fresh tarragon
Salt and pepper
1 tablespoon of butter
1 tablespoon of oil
2 hot Italian sausages- about 2 cups- or use any sausage you like, chicken, turkey etc.
4 celery stalks cut into 1/2 pieces
1 large onion- cut large dice
2 cups of carrot – cut into 1/2 pieces
2 large apples, peeled or unpeeled and diced- about 2 cups
1 tablespoon apple cider vinegar
1/2 cup chicken stock
1 chicken bouillon cube
1 bay leaf
1. Preheat oven to 350 F.
2. Sprinkle chicken with 2 teaspoons tarragon, salt and pepper. Heat butter and oil over medium-high heat in a Dutch oven or ovenproof pot large enough to hold the chicken. Brown chicken on all sides until golden (about 2 minutes a side).
3. Remove chicken from pot. Add sausages and cook for 2 minutes per side or until browned. Remove sausages, thickly slice and reserve.
4. Reduce heat to medium low. Add celery, carrots, onions and apples and sauté for 2 to 4 minutes or until they begin to soften. Drain any excess fat. Add cider vinegar, chicken stock, remaining tarragon, chicken bouillon cube and bay leaf and bring to boil. Return chicken, sliced sausage and vegetables 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, vegetables and sauce.