MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Normandy
 Categories: British, Chicken
      Yield: 4 Servings
 
      4 tb Butter
      2    Cooking apples; (Fuji or
           -Jonagold are perfect for
           -this dish, do NOT use a red
           -delicious); cored and
           -sliced into wedges (you can
           -peel or not)
           Flour; for dredging
      4    Whole chicken legs; (with
           -thighs)
           Salt
      1 lg Onion; peeled; sliced
           -lengthwise, (root to top)
           -into wedges
    1/2 c  Brandy; (120 ml) (apple
           -brandy or Calvados if you
           -have it)
      2 c  Apple cider; (475 ml) (the
           -cloudy type)
      1 ts Dried thyme
    1/2 c  Cream
 
  Preparation time: 10 minutes
  Cooking time: 90 minutes
  Total time: 100 minutes
  
  Sprinkle chicken with salt: Sprinkle salt over the chicken pieces and
  let sit for 20 minutes at room temperature while you prep the other
  ingredients and sauté the apples in the next step.
  
  Sauté apple slices: Preheat the oven to 375°F (190°C). Heat 2 tb
  of the butter in a large, oven-proof sauté pan over medium heat. Add
  the apple slices and sauté until they turn a little brown around the
  edges, turning occasionally. Sprinkle the apple slices with a little
  salt. Remove from pan and aside on paper towels to drain.
  
  Dredge chicken in flour, brown in pan: Dredge the chicken in flour and
  place the pieces in the sauté pan, skin side down. Add the remaining
  2 tb of butter. Fry until golden, about 3-5 minutes on medium to
  medium-high heat on each side. Remove from pan and set aside.
  
  Sauté onion slices: Add the onions and increase the heat to
  medium-high. Spread the onion slices out in an even layer to cover
  the pan. As the onions cook they will release moisture that will help
  deglaze the pan of the browned bits from the chicken. Sauté the
  onions, stirring occasionally, until they just being to brown, about
  5-8 minutes.
  
  Deglaze pan with brandy: Add the brandy to the pan. Using a wooden
  spoon, scrape any remaining browned bits off the bottom of the pan.
  
  Add apple cider: Let the brandy boil until it has reduced by about
  half. Add the apple cider and bring it to a boil. Sprinkle in the
  thyme. Add just a pinch of salt to the cider.
  
  Place chicken on onions, and roast in oven: Arrange the chicken legs
  in the pan so the skin faces up and is not submerged by the
  cider-brandy mixture. Place in the oven and cook at 375°F (190°C),
  uncovered, for 30 minutes.
  
  Remove chicken, add apples, reduce sauce: Remove the pan from the
  oven. (Watch out for the hot handle! I like to run an ice cube over
  the handle as soon as I remove the pan, to help bring the handle temp
  down quickly and prevent a bad burn if I forget the handle is hot.)
  Remove the chicken pieces from the pan and set aside. Place the pan
  back on a stovetop burner on high heat. Add the apples and boil down
  the sauce by half.
  
  Add cream, salt, pepper: When the sauce reduces to the point where
  it's a little syrupy, add the cream and turn down the heat. Taste for
  salt and add some if needed.
  
  To serve, spoon some apples and onions on the plate, top with sauce
  and a piece of chicken.
  
  Recipe by Elise Bauer
  
  Recipe FROM: <https://www.simplyrecipes.com/recipes/chicken_normandy/>
 
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