Simple Cooking

To tone down the sauce for little mouths, omit some of the chiles.

These can be made up to 1 day ahead or frozen up to 1 month ahead. Bring to room temperature before baking.

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

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.

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.