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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