INGREDIENTS (4 servings)

4 chicken thighs and 4 drumsticks / carrot, onion and celery for the saute / 5 oz of apple juice (better if sugarless) / 8.5 oz of vegetable broth / 2 apples / bay leaves / rosemary / juniper berries / extravirgin olive oil / butter / salt

In a pot pour some oil, the vegetables sliced for the saute and let cook for some minutes. Add the chicken and brown it on every side. Season with salt, add the apple juice and the broth, some bay leaves and juniper berries, and let cook with the lid for 30 minutes. In the meantime slice the apples with their skin, let them brown in a pan with butter, add some salt, some bay leaves and rosemary and saute them at high heat so that they become golden without mushing. When the chicken is ready, increase the heat and remove the lid to let the gravy reduce, and serve it with the apples on the side, as if they were potatoes.