2 tablespoons unsalted butter
2 tablespoons olive oil
8 pieces chicken (2 breasts cut in half, 2 thighs, 2 legs), skin removed
Salt and freshly ground black pepper
2 carrots, cut into 1/2-inch pieces
1 onion, cut into chunks
2 celery stalks, cut into 1/2-inch pieces
1 Granny Smith apple, peeled and cut into 8 wedges
1 habanero chile
2 cloves garlic, smashed
2 dry bay leaves
12 sprigs fresh thyme, tied into a bundle
1 cup dry white wine
1 1/2 cups chicken stock
1 tablespoon concentrated gravy sauce (recommended: Gravy Master)
1 tablespoon butter
1 tablespoon olive oil
Chicken giblets
1/2 cup diced onion
4 tablespoons all-purpose flour
2 cups chicken stock
Coconut Rice n' Peas, recipe follows
1 tablespoon olive oil
1 medium onion, chopped
1 teaspoon salt
2 cups long-grain rice
1/2 cup coconut milk
1 (12-ounce) can pigeon peas, drained and rinsed
Freshly ground black pepper
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