- 8 pieces bone-in chicken with skin
- Salt and pepper
- 2 cups all-purpose flour for dredging
- 1/2 cup butter
- 4 cooking apples, sliced
- 2 large onions, peeled, sliced lengthwise (root to top) into wedges
- 1 cup brandy
- 2 cups apple cider
- 2 cups chicken stock
- 2 teaspoon dried thyme
- 1 cup cream
- Fresh chopped parsley for garnish
- Sprinkle chicken with salt and pepper, let sit for 20 minutes at room temperature while you prep the other ingredients.
- Sauté apple slices in half of the butter in large skillet until lightly browned and slightly tender. Remove and reserve.
- Dredge chicken pieces in flour then add to skillet with additional butter or oil to brown on all sides. Remove and reserve.
- Add sliced onions to pan and cook till softened.
- Deglaze pan with brandy, then add cider, stock and thyme. Simmer over medium heat to reduce juices.
- Put browned chicken pieces back into skillet. Cover and cook until chicken reaches 165 degrees.
- Stir in cream and sautéed apples. Taste for seasoning and heat through.
- Garnish with chopped parsley and enjoy!