1 chicken, cut up
3 tbsp. vegetable oil
4 med. tart apples (see note)
1/2 c. cashews, chopped
A little sugar
About 1/2 c. apple juice or cider

NOTE: Plan a visit to one of our area's orchards and obtain some of the local apples, like Mutsu or Jonagold, which are good in this dish. They are infinitely superior to what you find in the stores. If this is not possible, then use Granny Smith apples.

Heat the oil, add the chicken and cook, turning about 10 minutes or until brown on all sides; season with salt and freshly ground pepper; add a healthy dash of apple juice to the pan and cover. Reduce heat and cook the chicken until done, about 15 minutes.

In a shallow baking dish, place the apple slices. Sprinkle with the chopped cashews and a little sugar, if desired. Place chicken, skin side up, in a single layer over the apples; pour the apple juice or cider over the chicken. Cover and bake in a 375 degree oven for about 15 minutes. Remove the cover and bake 10 minutes more.

Preparation time: 5-10 minutes; cooking time: 45 minutes.

Serve with boiled potatoes and tiny peas, which are amply seasoned with minced parsley and butter.

For this special dinner you want a special dessert. Serve the following loaf cake in thin slices. Leftovers keep very well in the refrigerator for several days.