Those are apple pieces, not potato. This recipe is almost low carb!
For a delicious and warming dinner that is very little trouble you will need:
- 1 large onion, peeled, chopped roughly
- 1 teaspoon dry thyme or similar
- 120 ml Calvados (yes it’s quite a bit, but worth it)
- 120ml cream
- 2 apples cored and sliced into wedges (you can peel or not)
- 2 chicken pieces per person
- 4 tbsp butter
- 475 ml Normandy cider
Preheat the oven to 375°F 190°C, 170°C fan.
- Sprinkle salt over the chicken pieces and set aside while you prepare the other ingredients.
- Heat 2 tbsp of the butter in a large, oven-proof dish over medium heat.
- Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Remove the apples and set aside.
- Flour the chicken and saute in the pan with a bit more butter until golden. Remove from the pan.
- Sauté onion pieces until they begin to brown and are soft.
Now breath out, and lean towards the pan:
- Pour in the Calvados and have a long sniff. Isn’t that lovely.
- Using a wooden spoon, scrape any browned bits off the bottom of the pan but leave them in.
- Add the cider and boil. Add thyme and a big pinch of salt.
- Pop the chicken pieces back in, bring back to the boil then carefully put the dish back into the oven, uncovered.
- Cook at 375°F (190°C), uncovered, for 35 minutes.
- Remove the chicken and keep warm (in the cooling oven works well).
- Add the apple pieces and reduce the sauce on the stovetop by about half.
- When the sauces is getting a bit syrupy, lower the heat and stir in the cream.
With veg of your choice, pop the chicken on plates. Using a holey spoon strain out the apples and onions, heaping them onto plates. Slather it all with the totally yummy sauce.