Chicken and Sausage with Apples

This is one of my very favorite comfort foods. Somehow, mine never tastes as good as when my mother makes it, even though I know we are using the same recipe - I guess that is just how it goes sometimes. So I finally gave up and just started making it the way that seemed easiest to me. The original recipe calls for prunes, which does actually add a certain depth to it, but I never use them for anything else and the jar just takes up room in the fridge, so I have started omitting them.

Chicken and Sausage with Apples
adapted from The New Basics Cookbook Chicken with Sausage, Prunes, and Apples

1 lb. Italian sausage, sliced
2 lb. chicken pieces (4 thighs, 4 drumsticks)

7 tbsps. red wine vinegar
1 1/2 tsps. dried thyme
2 bay leaves
2 tbsps. dijon mustard
3/4 c. chicken stock (or 1 1/2 c. if no wine on hand)
3/4 c. white wine
10 garlic cloves, peeled and halved

2 apples, peeled, cored, and diced into 1 in. pieces

- Preheat oven to 350.
- Heat 1 to 2 tbsps. olive oil over medium-high heat in a dutch oven (or other deep, oven-proof dish). Brown sausage, then remove with a slotted spoon to a plate to drain.
- Brown chicken pieces, then remove to plate with sausage.
- Reduce heat to medium-low. Add red wine vinegar and bring to low boil.
- Add thyme, bay leaves, and mustard. Stir together and allow to cook for 1 to 2 minutes.
- Add chicken stock and wine. Cook for 3 minutes and scrape burnt bits from the bottom of the pan.
- Add garlic and cook 1 minute.
- Return chicken and sausage to pot, cover, and cook in oven for 40 minutes.
- Remove from oven and simmer uncovered over low heat. Add apples and cook together 10 minutes.
- Serve over rice.