This is a great preparation I got from Anya von Bremzen’s “The New Spanish Table” (Workman Publishing, 2005). Chicken thighs (I used boneless but with the skin on) browned in olive oil and braised with onion, bacon and dry hard cider. Towards the end you add a Granny Smith apple sautéed in butter and a little vinegar and brown off in the oven. I’m thinking this recipe might also work with winter squash in place of apples and maybe a bit of pimenton (smoked paprika) – we’ll see in the fall. I served it on a bed of mixed fresh greens (baby spinach and arugula) with a side of oven roasted potatoes dressed with lemon zest, black pepper and olive oil. Pretty good.