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Tuesday, September 15

Chicken Normandy

Butter, unsalted
4 tablespoons
Apples, Fuji or Jonagold, cored, cut into wedges

Chicken legs

Onion, peeled, sliced lengthwise into wedges
1 large
Brandy, apple
½ cup
Apple cider
2 cups
Thyme, dried
1 teaspoon
½ cup
  1. Sprinkle salt over the chicken pieces, and let sit for 20 minutes at room temperature. 
  2. Preheat to 375°F. 
  3. Heat 2 tablespoons butter in a large sauté pan over medium heat. 
  4. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. 
  5. Sprinkle with salt; set aside on a paper towel-lined plate to drain. 
  6. Dredge the chicken in flour and place in the sauté pan, skin side down. 
  7. Add the 2 tablespoons butter. 
  8. Fry until golden over medium to medium-high heat, about 3 to 5 minutes per side. 
  9. Remove from the pan; set aside. 
  10. Add the onions and increase the heat to medium-high. 
  11. Spread the onions in an even layer to cover the pan. 
  12. Sauté the onions, stirring occasionally, until they just begin to brown, about 5 to 8 minutes. 
  13. Add the brandy and, using a wooden spoon, scrape any remaining browned bits off the bottom of the pan. 
  14. Let the brandy boil until it has reduced by half. 
  15. Add the cider and bring to a boil. 
  16. Sprinkle in the thyme and add a pinch of salt. 
  17. Arrange the chicken legs in the pan so skin faces up and is not submerged by the cider-brandy mixture. 
  18. Place in the oven and cook, uncovered, for 30 minutes. 
  19. Remove the pan from the oven, and remove the chicken pieces from the pan; set aside. 
  20. Place over high heat, add the apples, and boil to reduce the sauce by half. 
  21. Add the cream and reduce the heat to low. 
  22. Taste and adjust season as necessary.

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