Simple and delicious chicken with glazed apples

By Jim Bailey

Ever wonder why that little triangular tail is always left on the whole chicken? (Yeah, I have never wondered either.)Yankee Chef logo But it’s called the pope’s, the cardinal’s or the sultan’s nose. Whatever its origins — and there are many stories about it — it was a derogatory term.

This little wedge of skin and fat is highly nutritious and is treasured by chefs all over the world for stocks and broths because of its high fat content, and the way it flavors soups and sauces. But then again, how many times have you seen these sold by the pound?

Chicken with glazed apples & vegetables

Enough for 4 servings

Chicken and vegetables

Chicken and vegetables

1 tablespoon vegetable oil
1 (2-2 1/4 pound) whole fryer/roaster chicken
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
2 apples, peeled and wedged thinly
2 cups frozen vegetable medley*
3 tablespoons granulated sugar
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 cup orange juice

Break down the chicken into 6 pieces, thigh, leg and breast of both sides of the chicken. In a small bowl, combine garlic powder, cayenne powder, salt and pepper. Rub in equal amounts of spices on all sides of the chicken pieces. Heat oil over medium-high heat in a large skillet. Add the chicken and cook 3 to 4 minutes per side, or until well-browned. Reduce heat to medium, cover and cook for 30 minutes, or until done and 165-degrees F in the thickest part of the breast or thigh. Remove to a plate and wrap with tin foil to keep warm. Add the sugars, cinnamon, orange juice and apples, stir to lift up the fond on bottom and cook 1 minute. Add vegetables and cook an additional 3 minutes, glazing the fruit and vegetables. When heated through, distribute the chicken among serving plates, top with glazed vegetables and serve.

*Carrots, broccoli and cauliflower

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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