1 teaspoon poppy seeds

To assemble:

1 bunch fresh flat-leaf parsley, finely chopped (1/4 cup)

Extra-virgin olive oil, for drizzling

Make the chicken

In a 10- to 12-inch saute pan, heat the olive oil over high heat until very hot but not smoking. Season the chicken with salt and place it in the pan, skin side down. Brown the chicken on both sides, 6 to 8 minutes per side, and transfer the pieces to a plate as they are finished.

Reduce the heat to medium, add the onion and carrots, and cook, stirring, until deep golden brown. Add the raisins to the pan and stir well. Add the wine and bring to a boil. Return the chicken to the pan, cover, reduce the heat to maintain a simmer, and cook for 30 minutes, or until the chicken is cooked through.

Make the apples

In a 12-inch saute pan, heat the olive oil over medium-high heat until smoking. Add the apples and garlic and cook, quickly stirring and shaking the pan continuously, until the apples have just softened and are nicely browned.

Add the vinegar and sugar and cook, tossing continuously, until the mixture has reduced to syrup. Remove from the heat and set aside in a warm place. Stir in the chives and the poppy seeds.

Assemble the dish

Transfer the chicken to a warmed platter and stir the parsley into the liquid remaining in the pan. Spoon the sauce over the chicken. Drizzle with olive oil and serve with the apples, spooned over each piece tableside.

(Mario Batali is the chef behind 25 restaurants, including Eataly, Del Posto and his flagship Greenwich Village enoteca, Babbo.)