Monday, 11. March 2013 5:25
Let me just say that one taste of this dish made me feel like I was sitting down to a repast at a charming country inn in the north-west of France.
OK, not that I’ve actually had the pleasure of visiting Brittany.
But it is known for its apples and its Calvados, a spectacular apple brandy.
So, you have to hand it to a dish that can transport you like that.
Leave it to Chef Matthew Accarrino to do so, too. If you’ve ever eaten at SPQR in San Francisco, you know he has a deft hand for creating lusty flavors in rustic-chic dishes.
Of course, most of us don’t have the patience or inclination to make a lot of chef dishes. That’s why we go out to restaurants instead, right?
But “Braised Chicken with Apples and Calvados” is one of those straight-forward, one-pot dishes that anyone can do.