Spicy Braised Chicken

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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)

For the Brown Gravy:

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

Coconut Rice n' Peas:

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