Let me just say that one taste of this dish made me feel like I was sitting down to a repast at a charming country inn in the north-west of France.

OK, not that I’ve actually had the pleasure of visiting Brittany.

But it is known for its apples and its Calvados, a spectacular apple brandy.

So, you have to hand it to a dish that can transport you like that.

Leave it to Chef Matthew Accarrino to do so, too. If you’ve ever eaten at SPQR in San Francisco, you know he has a deft hand for creating lusty flavors in rustic-chic dishes.

Of course, most of us don’t have the patience or inclination to make a lot of chef dishes. That’s why we go out to restaurants instead, right?

But “Braised Chicken with Apples and Calvados” is one of those straight-forward, one-pot dishes that anyone can do.

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