by Levana Kirschenbaum

Ingredients

8 serving pieces of chicken (16 pieces total, including leg,s thigh, half breasts—with the skin on)

4 Macintosh apples, peeled and cut in wedges

2 tablespoons brown sugar

1 large onion, chopped

2 leeks, white parts only, chopped

1 teaspoon turmeric

1 bottle hard cider

2 cinnamon sticks

Freshly ground pepper to taste

3 tablespoons Calvados or Slivovitz

Directions:

1. Brown the chicken pieces in a heavy pot, about three minutes on each side and remove.
2. In the same skillet, saute the apples until golden. Add the sugar and cook two or more minutes. Remove the apples and set aside.
3. Return the chicken to the pot, add the onions, leeks, turmeric, cider and cinnamon sticks. Bring to a boil, then reduce to medium, and cook covered for about an hour. Add the reserved apples, pepper and Calvados, and cook until just heated through.
4. Transfer the chicken and fruit onto a platter, and check the sauce. If it’s too thin, reduce on high flame until syrupy. Pour over the chicken. Serve.