Vegetable

Hard cider has been fermented, so it contains alcohol. It is a traditional ingredient in Normandy, France, but you can substitute dry white wine.

This recipe yields excess chicken stock. The excess can be kept in plastic containers and frozen for several months.

The potatoes must be parboiled so they will be done at the same time as the chicken.

Serve this stewlike chicken dish over couscous or mashed potatoes, or with a crusty baguette to soak up the flavorful broth. We used Cerignola olives from southern Italy; they are large and firm enough to hold up to slow cooking methods like braising.

This dish was inspired by one of cookbook author Madhur Jaffrey’s lamb curries.

If you want to make the dish in advance, prepare the chicken and sauce through step 2. Let cool completely, then cover and refrigerate overnight. Rewarm gently before proceeding.

To prevent the arugula from wilting, let the chicken cool slightly before serving.

This recipe makes enough sauce for 8 chickens. Refrigerate leftover sauce for up to 2 weeks.

This sauce was created by chef Pierre Schaedelin.