Source: Based Cooking (community recipes)
Season the chicken breasts aggressively with nutmeg, salt and pepper on both sides — nutmeg here is the spine of the dish, not decoration, so don't be shy. Heat the oven to 200°C. Butter an ovenproof dish large enough to hold everything without crowding. Place the chicken in the centre.
Core the apples from the top, creating a cavity roughly 3cm deep. Stuff each with a knob of butter and a pinch of nutmeg. Slice the onions into thick rings — you want them to hold their shape through the braise, not collapse into jam. Arrange the apples and onions around the chicken, season the vegetables with salt and pepper, then roast for 30 minutes uncovered. The chicken will release fat and begin to colour; the apples will soften at the edges. This is the point where you add the wine or cognac — pour it into the dish, not over the chicken. The liquid will begin to deglaze the pan bottom, lifting the caramelised aromatics and fond. Return to the oven for another 20–25 minutes. The chicken is done when a knife inserted at the thickest point shows no pink, and the internal temperature reaches 75°C.
While the chicken cooks, prepare the potatoes. Boil them whole with their skins on until a skewer passes through without resistance — this takes 20–25 minutes depending on size. The skin protects the flesh from waterlogging. Drain, cool briefly, then peel while still warm. Mash with a fork until you have a few small lumps remaining; overworking creates gluiness. Fold through crème fraîche (or milk, though crème fraîche adds seasoning and richness the dish needs). Season to taste.
Remove the dish from the oven. The wine should have reduced by half and taken on a silky texture from the fat and gelatin released by the chicken and apples. If it looks thin and watery, transfer the chicken and vegetables to a warm plate, then reduce the liquid on the stovetop for 3–4 minutes over medium-high heat. Taste and adjust seasoning — the sauce often needs more salt than you expect. Pour over the chicken, arrange the apples and onions around it, and serve with the mashed potatoes alongside.
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