I made Chicken Calvados. Calvados is apple brandy - distilled hard apple cider. It tastes vaguely of apples. We bought it to make apple-flavored chocolate truffles, and it happens to be one formulated for cooking.
So. I dredged two chicken leg quarters lightly in pepper, a little salt and flour, and browned it in olive oil. Removed it from the pan. Added finely chopped carrots, onion and celery and cooked until soft. Added the Calvados and flamed it (using my grill lighter for safety.)
That was so cool I cannot express the coolness. I have never flamed anything before. When the flames burned down (for lack of fuel), I put the chicken back in and added two cups of homemade chicken stock. I covered the pan, and brought the braise to a boil. Then I put it in a 350°F oven to finish cooking. Just before Shabbat, I'm going to strain the braising liquid and put it back over the chicken.
I'm serving this with mashed potatoes and green beans.