Chicken Normandy

Butter, unsalted	4 tablespoons
Apples, Fuji or Jonagold, cored, cut into wedges	2
Flour
Chicken legs	4
Salt
Onion, peeled, sliced lengthwise into wedges	1 large
Brandy, apple	½ cup
Apple cider	2 cups
Thyme, dried	1 teaspoon
Cream	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.

Chilled beet & green apple bisque

Beets with greens, medium, peeled, cut into wedges	1 ½ pounds
Apples, Granny Smith, cored, peeled, cut into wedges	2
Oil, extra-virgin olive	2 tablespoons
Shallots, thinly sliced	2
Garlic, thinly sliced	2 cloves
Stock, low-sodium chicken	2 cups
Water	3 ½ cups + 1 tablespoon
Apple juice	¼ cup
Salt
Sour cream	½ cup

1. In a food processor fitted with the shredding disk or using a box grater, shred the beets and apples. 
2. In a large saucepan, heat the oil over moderately high heat. 
3. Add the shallots and garlic, and cook, stirring occasionally, until softened, about 3 minutes. 
4. Add the beets and apples, and cook, stirring occasionally, until just starting to soften, about 5 minutes. 
5. Add the stock and 3 ½ cups water, and bring to a boil. 
6. Simmer over moderate heat, stirring occasionally, until the beets are tender, about 25 to 30 minutes. 
7. Using a stand or hand-held blender, pureé the soup with the apple juice until smooth. 
8. Transfer to a bowl; refrigerate until chilled, about 45 minutes. 
9. Stir 1 tablespoon water into the sour cream. 
10. Stir tablespoons of water into the soup if it gets too thick, then season with salt. 
11. Ladle the soup into bowls, and swirl in the sour cream. 
12. Garnish with shaved or julienned beets or apples and small beet greens. 

Recipe from Food&Wine Magazine, August 2015

Chicken with dried fruit & mustard sauce

Chicken breast, boneless, skinless	2
Salt
Pepper, freshly ground
Onion, small, diced	1
Garlic, minced	2 cloves
Bell pepper, red, cored, seeded, thinly sliced	½
Apricots, dried, chopped	¼ cup
Raisins	¼ cup
Mustard, Dijon	2 tablespoons
Apple juice	½ cup

Note: This recipe is part of the Slow Cooker for Two series, which requires at least one 3 ½-quart slow cooker and two slow cooker plastic liners. Pair this recipe with any tagged SCfor2, noting any time difference.

1. Insert the liner into the slow cooker, fully opening the bag and draping the excess over the sides.
   (Or, if this is the second recipe, insert the liner into the remaining space in the slow cooker, fully opening the bag, and draping the excess over the sides.) 
2. Add the chicken to the bottom of the liner, and season with salt and pepper. 
3. Top with the onion, garlic, and bell pepper. 
4. In a small bowl, combine the apricots and raisins. 
5. In a measuring cup, stir together the apple juice and mustard, stir into the dried fruit mixture, and then pour over the chicken and vegetables. 
6. Fold the top of the bag over to one side, and push the ingredients at the bottom of the liner to create room for the second bag.
   (Or, if this is your second recipe, fold the top of the bag over to the opposite side of the first bag, and nestle the ingredients of both bags so that they are sharing the space evenly.) 
7. Follow directions for your second recipe. 

Completing the recipes:

1. Each closed bag should be draping away from the other, extending over the sides of the slow cooker. 
2. Cover and cook on LOW:
   4 hours:
   -Chicken marsala with mushrooms & sage
   -Chicken with dried fruit & mustard sauce
   7 hours:
   -Mushroom-stuffed skirt steak
   -Red wine skirt steak 
3. Move two shallow serving dishes or bowls next to the slow cooker. 
4. Remove the cover, and using pot holders or oven mitts, carefully open each liner, and remove the solids with a slotted spoon or tongs to its own bowl. 
5. Still using the pot holders, gather the top of the first liner, carefully lift the bag from the slow cooker, and move it over its serving bowl. 
6. Cut off a corner of the bag, large enough to allow the remaining contents of the bag to be released into the bowl; discard the liner. 
7. Repeat with the second liner. 
8. Allow the dish not being served to cool, and package in a resealable plastic freezer bag or freezer container. 
9. Label, and freeze up to 3 months. Before serving, taste, and season again with salt and pepper. 

Recipe from Slow Cooker, Double Dinners for Two, Cook Once, Eat Twice! by Cynthia Graubart