Chicken with Apples: Poulet aux Pommes - meat

2 ounces 50 g (1/8 cup) matza cake meal
1 teaspoon salt
1/4 teaspoon white pepper
2 ounces (50 g or 1/4 cup) margarine
2 tablespoons oil
4 ounces (125 g) shallots or spring onion bulbs (scallions)
3 large Cox's Orange Pippin or Golden Delicious Apples
1 pint (574 ml or 2-1/2 cups) good chicken stock
10 fluid ounces (273 ml or 1-1/4 cups dry white wine)*
2 teaspoons lemon juice
Spring of parsley
2 large apples
1 ounce (925g or 2 tablespoons caster (superfine sugar)
1 ounce (25g or 1/4 cup) toasted fine almonds

*Use Passover wine if making for Passover or use an extra 10 fluid ounces (275ml or 1-1/2 cups) chicken stock.

1. Preheat the oven to Gas No. 5 (375 F /190 C).

2. Skin the chicken joints and toss in a bag with the seasoned cake meal to coat them evenly. Cook until a pale gold all over in the hot margarine and oil, then add the chopped shallots or spring onions to the pan and continue to cook until the chicken is a rich golden brown and the onions are soft and colored also. (The chickens may need to be cooked in 2 batches.)

3. Transfer to a large casserole or roasting tin in which the chicken pieces can lie side by side. Peel and core and dice the 3 apples roughly, then add to the drippings in the pan, together, with the hot chicken stock and the wine, the lemon juice and the parsley spring. Stir well to incorporate any brown bits on the bottom of the pan, then pour over the chicken joints, cover with a lid or foil, and cook in the oven for 15 minutes, until the sauce is beginning to bubble. Turn down to Gas No. 3 (324-degrees F./ 160 degrees C) and cook for a further 25 minutes, until the chicken is tender when pierced with a knife.

4. Lift the chicken onto a heatproof serving dish, put all the cooking liquid into the blender or food processor and process until absolutely smooth (or push through a sieve). Pour into a saucepan and boil rapidly for 2 or 3 minutes, until it is thick enough to coat the back of a spoon, then spoon over the chicken, coating the pieces completely.

5. To prepare the garnish, peel, core, and cut the other two apples into 8, then saute gently in the margarine, sprinkling with the sugar and almonds and cooking until the slices are tender and carmelized. Garnish the chicken with the apples and serve with new potatoes.

6. This can be made and refrigerated up to 48 hours beforehand, or it can be frozen for later. Leave the ready-to-serve casserole in a slow oven, Gas No.2 (300 F/150 C), during the first part of the service and as the meal commences, turn the oven up to Gas No.4 (359 F/180 C) and put in the apple garnish to reheat as well.

Both should be covered and the idea is to reheat them to steaming point only, so that they do not overcook.

Source: The New Complete International Jewish Cookbook by Evelyn Rose