Muhammad Ali

Muhammad Ali

Start watching
SoCal Update

SoCal Update

Start watching
a large damn with graffiti of a woman with a hammer on it, mountains in the background

Earth Focus Presents

Start watching
Southland Sessions

Southland Sessions

Start watching
Professor T

Professor T (Belgium)

Start watching
Artbound

Artbound

Start watching
Emma

Emma

Start watching
Guilt

Guilt

Start watching
Line of Separation Key Art.

Line of Separation

Start watching
Us

Us

Start watching
The Latino Experience

The Latino Experience

Start watching
Key Art of "Summer of Rockets" featuring Keeley Hawes and Toby Stephens.

Summer of Rockets

Start watching
Death in Paradise Series 10

Death in Paradise

Start watching
millionaire still

KCET Must See Movies

Start watching
Independent Lens

Independent Lens

Start watching
MJ250sC-show-poster2x3-Bflky7i.png

Tending Nature

Start watching
Earth Focus

Earth Focus

Start watching
City Rising

City Rising

Start watching
Lost LA

Lost LA

Start watching
Member
Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Learn about the many ways to support KCET.
Support Icon
Contact our Leadership, Advancement, Membership and Special Events teams.

Local And Seasonal: Chicken Fricassee with Apples and Squash

Support Provided By
Chicken Fricassee with Apples and Squash
Chicken Fricassee with Apples and Squash

In supermarkets, there are usually only three or four different kinds of apples: Red Delicious, Gala, Golden Delicious, and Granny Smith. It was only a century ago, however, that American farmers were growing thousands of unique varieties, producing greater apple diversity than any other country in the world. Specific apples came to define the culinary heritage of the regions in which they were grown. The rise of industrialized agriculture brought about the fall of apple varieties not suited for long-distance travel. Today, many of these once-forgotten heirloom apples are making a comeback.

At the Santa Monica Farmers' Market, producers sell apples with names you might not have heard of, including Esopus Spitzenberg (supposedly Thomas Jefferson's favorite), Ashmead's Kernel, and Smokehouse. They aren't handsome in the traditional sense. Some are oddly shaped. Others have dull skin, not at all like the familiar shiny, waxed fruit placed on teachers' desks. But what they lack in skin-deep perfection, they more than make up for in flavor. Dense, wonderfully juicy, and firm, just-picked apples have a fine balance of sweetness and tartness. So-called "cooking apples" are prized for their ability to hold their shape when baked into pies and tarts. "Dessert apples," on the other hand, are meant to be eaten fresh because they often lose their subtle flavors when cooked. Though there are many varieties of apples that blur this general distinction, the sweeter types are best for cooking whereas the tarter, juicier types are ideal for eating raw.

Once picked from the tree, apples will continue to ripen and can even be used to speed up the ripening process of other fruits. Store them in the refrigerator or a cool place. Whenever possible try eating and cooking apples with their skins, where most of their aroma and phytonutrients are concentrated.

Pick up heirloom apples for their taste, history, intrigue, and quirky personalities.

Chicken Fricassee with Apples and Kabocha Squash
This cross between a sauté and a stew is comforting on an autumn night yet light enough to enjoy for lunch. If the weather feels especially chilly, I sometimes add a splash of cream to the broth just before serving.

Serves 6

1 (4 ½ pound) whole chicken
1 tablespoon Dijon mustard
2 pounds kabocha squash
1½ tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 yellow onion, peeled and thinly sliced
3 small cloves garlic, minced
½ cup beer
3½ cups good-quality chicken broth
1 bay leaf
1 rosemary sprig
4 sage leaves
3 thyme sprigs
2 large apples (about 6 ounces each), cored and quartered
Kosher salt and freshly ground black pepper

One hour before cooking, take the chicken out of the fridge to warm to room temperature. With a sharp knife, cut chicken into 6 pieces: 2 legs, 2 breasts, and 2 wings. (Reserve the bones for another use, such as making broth.) Season chicken pieces with the mustard, 1 teaspoon salt, and lots of black pepper.

Using a vegetable peeler, remove the skin from the squash. Carefully cut squash in half, scoop out and discard its seeds, then slice it into ¾-inch wedges.

Melt the butter in a Dutch oven (or equivalent heavy-bottomed pot) set over medium heat. Add the olive oil, then place half the chicken pieces in the pan. Cook them for a few minutes, flip, and cook for a few more minutes on the other side. Transfer to a plate and repeat with remaining chicken. (You shouldn't need to use any additional oil).

Add the onions and squash to the pot and cook, stirring occasionally, for about 5 minutes, or until browned. Add garlic and ½ teaspoon salt. Cook for a minute longer, then pour in the beer. Use a wooden spoon to scrape the bottom and sides of the pot to release the flavorful, browned bits. When most of the liquid has evaporated, add the chicken broth, bay leaf, rosemary, sage, and thyme. Return the browned chicken pieces to the pot in a single layer on top of the vegetables. Partially cover the pot and adjust the heat under it so that the liquid simmers gently. Cook for 30 minutes, then add the apples by tucking them around the chicken. Cook for another 15 minutes, or until the meat is cooked through and the squash is tender.

Transfer the chicken to a baking sheet and place it under the broiler for 3 - 4 minutes to crisp the skin. Serve each guest a piece of chicken, some squash and apple pieces, and a ladleful of broth.

Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!

Support Provided By
Read More
A large cliff has a distinct rock formation that look like pillars, which create little crevices for people to go into and explore.

9 Epic Volcanic Attractions and Hot Springs to Visit in California

If you enjoy living on the edge, and one of your greatest wishes is to see a volcanic event in action before your very eyes, you don't have to travel as far as Hawaii or Indonesia. California has an entire volcanic field that's ripe for exploring, east of the Sierra Nevada. Here are nine spots to explore.
Photographic portrait of Mrs. Arcadia de Baker; previously Mrs. Abel Stearns, Arcadia Bandini, ca.1885. She can be seen from the waist up turned slightly to the left in an oval cutout. Her long dark hair is parted up the middle and pulled back to her neck. She is wearing a frilly shawl over a frilly dress with a low neckline.

The Powerful Mexican Woman Who Helped Shape Early Santa Monica

Arcadia Bandini Stearns de Baker was rich, beautiful and connected. This savvy businesswoman would be an important player in early California and helped shape Santa Monica and the west side of Los Angeles.
TunaClub.JPG

Seven Best Places to Visit in and Around Avalon on Catalina Island

Just 22 miles off the coast of Los Angeles, Catalina continues to draw visitors with its miles of uninterrupted shoreline, abundant marine life, water sports and dazzling nightlife — much of which can still be enjoyed today in much the same way it was a century ago (with some high-tech improvements).