Instructions: Preheat oven to 375 degrees. Salt and pepper chicken. Heat heavy skillet for 5 minutes over medium heat. Add olive oil. Brown chicken well on both sides.

Arrange chicken in single layer in 4-quart casserole. Remove excess fat from pan and add onion, carrot, thyme and bay leaves; saute 5 minutes, stirring occasionally.

Pour wine and broth into vegetables, scraping bottom of pan with spoon. Pour mixture over chicken. Bring chicken to simmer on top of stove, cover casserole and bake 20 minutes. Remove chicken breasts and place on a platter loosely covered with foil. Bake remaining chicken 20 more minutes, until cooked through.

Add rest of chicken to platter. Pour braising liquid and vegetables into heavy pot. Add honey and vinegar, and reduce over high heat for about 30 minutes, until volume is reduced by about 3/4.

Meanwhile, melt butter in saucepan over medium heat. Add apples and cook 10 minutes, until just tender. When cooking liquid is reduced, strain over apples and bring to a simmer. Pour apple and sauce mixture over chicken, sprinkle with parsley and serve.

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