The recipe looked really interesting and not too tough.
Here it is below alongside some sauteed Honey Gold corn tossed with assorted wild mushrooms.
It has grown chilly up here in New England and this dish made a grand entrance into Fall.
1/2 cup golden raisins
1/2 cup Madeira
1/2 cup water
6 chicken breast halves, with skin on
1 tablespoon five-spice powder
2 teaspoons sea salt
ground black pepper, to taste
7 tablespoons unsalted butter, divided
3 Granny Smith apples, peeled, (peels reserved)cored and cut into eighths
2 tablespoons all-purpose flour
3/4 cup apple cider
2 cups chicken stock
1/4 cup honey
1/2 lemon, juiced
2 tablespoons flat leaf parsley, chopped
1 tablespoon orange zest
1.In a small saucepan, combine the raisins, wine and water. Bring to a boil over medium high heat; remove from heat and let stand for 20 minutes, or until the raisins are fully plumped.
2. Preheat the oven to 450 degrees F.
3. Season the chicken breasts with 1 1/2 teaspoons of the five spice powder, 2 teaspoons of salt and black pepper to taste.
4. In a large ovenproof saute pan, melt 3 tablespoons of the butter over medium high heat. Place the chicken breasts, skin side down, in the pan and cook until well browned and most of the fat has cooked out of the skin, about 5 minutes. Turn the breasts over and pour off any excess fat.
5. Add the apple peels to the pan, slipping them under the chicken breasts. Place the pan in the oven and bake until the chicken breasts are opaque and cooked throughout. Transfer to a warmed serving platter and cover to keep warm. Leave the peels in the pan.
6. Dust the apple peels with flour. Cook over medium heat, stirring often for about 5 minutes. Pour in the cider and deglaze the pan, stirring to dislodge any bits stuck to the pan bottom. cook until the liquid is reduced by half, about five minutes. Add the stock, bring to a boil, and decrease the heat to medium so the liquid simmers gently.
7. In a second saute pan over medium high heat, melt 3 tablespoons of the butter is brown and smells brown and toasty, 2 to 3 minutes. Add the apples, honey, lemon juice, and the remaining 1 1/2 teaspoons of the five spice powder. Saute the apples, turning them as needed, until they are a rich, even brown color and are tender, 5 to 8 minutes. Season with pepper.
8. Pour any juice released from the chicken into the pan with the apples. Arrange the chicken on the platter and top with the caramelized apples. Drain the raisins and sprinkle on top of the chicken.