I'm a big fan of crowd-pleasing holiday meals that don't require carving a whole bird. Translation: Less time spent in the kitchen with hungry guests and more time sharing memories at the dinner table. During Christmastime in the Batali household, I look no further than braised chicken with sauteed apples and prosecco, which can be largely prepped ahead of time and offers up leftover prosecco for the cook.

Perhaps what I love most about this dish is that it requires you to break down the chicken. I've demystified this process several times on "The Chew" in the hopes that I can get more people to experience the often neglected but most delicious sections of the chicken, like the back. Trust me on this: Invest in a pair of shears and a sharp knife and you'll feel like a real pro once you've mastered this essential cooking skill.

By browning the pieces of chicken on high heat, tiny bits of the skin get stuck to the pan, creating a rich base for the carrots and onions that tenderize with the chicken. The prosecco gives this recipe an appropriate festive touch and adds a delicate acidity and delightful fruity sweetness to the final dish. That dulcet tone is echoed in the caramel-like flavor of the apples in their sweet-and-sour broth. Garnish with my poppy seed-studded apple mixture for the most succulent piece of chicken you have ever tasted.

Braised Chicken with Sauteed Apples and Prosecco

Serves 4

For the chicken:

1/4 cup extra-virgin olive oil

1 (3 1/2 pound) broiler chicken, cut into 8 pieces, rinsed and patted dry

Kosher salt

1 large onion, cut into 1/2-inch dice

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