French Chicken Normande (Print Version)

# Ingredients:

01 - Extra virgin olive oil, 1 tablespoon.
02 - Chicken thighs and legs, 2 pounds total.
03 - Sea salt, to taste.
04 - Fresh shallots, finely chopped (or 1 medium onion).
05 - Fresh celery stalk, finely diced.
06 - Fresh thyme sprigs, 4-5 stems.
07 - Fresh garlic cloves, 2, crushed.
08 - Bacon pieces or lardons, 4 ounces.
09 - Quality brandy or whiskey, 2 tablespoons.
10 - All-purpose flour, 2 tablespoons.
11 - Rich chicken stock, 1/3 cup.
12 - Dry hard apple cider, 1½ cups.
13 - Fresh apples, 2, cut into wedges.
14 - Heavy cream, ½ cup.

# Instructions:

01 - Heat oven to 350°F. Dry chicken pieces with paper towels and season well with salt.
02 - Heat oil in a large pot. Brown chicken until golden, then set aside. Save the fat for later.
03 - Cook bacon in the same pot until crispy. Remove and save with chicken.
04 - Cook shallots and celery with thyme until soft. Add garlic, then splash with brandy. Cook until brandy reduces.
05 - Mix in flour to make a paste. Pour in stock slowly, stirring until thick. Add cider and mix well.
06 - Return chicken and bacon to pot. Cover and bake 30 minutes, then uncover for another 30 minutes.
07 - While baking, fry apple wedges in saved chicken fat until golden.
08 - Stir in cream and bake 20 more minutes uncovered. Add fried apples before serving.

# Notes:

01 - This recipe comes from the Normandy region of France, known for its apples and cream.
02 - The dish perfectly balances sweet apples with rich cream and tender chicken.
03 - Best served fresh and hot, though leftovers taste great the next day.

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