Poulet à la Normande

Ingredients

• 1chicken — cut into 8 pieces
• 2apples — peeled and sliced
• 200 mlheavy cream
• 80 mlCalvados
• 150 mldry cider
• 2shallots — minced
• 2 tbspbutter
• to tastefine salt and black pepper

Method

1. Begin by preparing the chicken. Pat the chicken dry with paper towels to ensure a good sear. Season it generously with fine salt and black pepper. In a large, heavy-bottomed skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Once the butter is foaming, add the chicken pieces skin-side down. Brown them until the skin is golden and crisp, which should take about 5-7 minutes per side. The chicken should release easily from the pan when it's ready to turn.
2. While the chicken is browning, peel and core the 2 apples, then cut them into wedges. Also, finely chop the 2 shallots. Once the chicken is browned, remove it from the pan and set it aside on a plate. In the same pan, add the shallots and apple wedges to the drippings. Sauté them over medium heat until the shallots are translucent and the apples begin to soften and take on a slight golden color, about 5 minutes.
3. Deglaze the pan by pouring in 80 ml of Calvados. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, which will add depth to the sauce. Let the Calvados simmer for a minute or two until it has reduced slightly. Then, add 150 ml of dry cider to the pan, stirring to combine with the Calvados and aromatics.
4. Return the chicken pieces to the pan, nestling them among the apples and shallots. Pour in 200 ml of heavy cream, ensuring the chicken is partially submerged in the liquid. Bring the mixture to a gentle simmer. Cover the pan with a lid and reduce the heat to low, allowing the chicken to cook through and the flavors to meld for about 25-30 minutes. The chicken is done when the meat is tender and the juices run clear when pierced.
5. Once the chicken is cooked, remove the lid and let the sauce reduce slightly if needed, stirring occasionally. Taste the sauce and adjust the seasoning with more salt and pepper if necessary. For a final touch, sprinkle a bit of fresh parsley over the dish if desired. Serve the Poulet à la Normande hot, ensuring each plate has a generous portion of chicken, apples, and sauce.