If you wish to prepare this ahead, refrigerate or freeze the dish after step 4. When you want to complete it, reheat the casserole before adding the hot milk.

1 sm. broiler fryer (about 2 1/2 lb.), skinned and cut into serving pieces
Freshly ground black pepper to taste
Salt if desired
1 tbsp. butter
1 med. onion, thinly sliced
1 lg. clove garlic, minced (1 tsp.)
1/2 c. sherry or rice wine
1 tbsp. minced fresh parsley or 1 tsp. dried parsley flakes, crumbled
1/2 tsp. thyme leaves
3 med. or 2 lg. Granny Smith apples, peeled, cored and cut into wedges
1/2 c. skim or lowfat milk
1/2 c. shredded Swiss cheese or Jarlsberg (2 oz.)

1. Season the chicken with pepper and salt. melt the butter in a large skillet that has a cover and brown the chicken pieces well on both sides. 2. Add the onion and garlic to the skillet, and saute' the vegetables for about 3 minutes. 3. Add the sherry or rice wine, parsley and thyme. Cover the skillet and simmer the chicken for 20 minutes. 4. Add the apples, and simmer the chicken, covered for another 10 minutes by which time chicken should be tender. Transfer the chicken mixture to an oven proof casserole. 5. In the skillet or small sauce pan, beat milk just to boiling point and pour it over chicken. Sprinkle casserole with shredded cheese and place it under a preheated broiler until the cheese is bubbly.