Poulet à la Normande

Ingredients

Salt

to taste

Black pepper

to taste

Fresh thyme

2 teaspoons, chopped

Dijon mustard

2 tablespoons

Heavy cream

1 cup

Chicken broth

1 cup

Calvados (apple brandy)

1/4 cup

Apples

2 cups, peeled, cored, and sliced (preferably granny smith or honeycrisp)

Garlic

2 cloves, minced

Onion

1 medium, chopped

Butter

2 tablespoons

Chicken thighs

4, bone-in and skin-on

Instructions

1. Season the chicken thighs generously with salt and pepper on both sides.
2. In a large skillet, melt the butter over medium heat until foamy.
3. Add the chicken thighs skin-side down and cook until browned and crispy, about 5 minutes per side. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
5. Stir in the sliced apples and cook for an additional 5 minutes, allowing them to soften slightly.
6. Pour in the Calvados and let it cook for 1 minute, scraping up any brown bits from the bottom of the skillet to enhance the flavor.
7. Add the chicken broth, heavy cream, Dijon mustard, and chopped fresh thyme. Stir until well combined.
8. Return the browned chicken thighs to the skillet, ensuring they are nestled into the sauce. Bring the mixture to a gentle simmer.
9. Cover the skillet and cook for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and tender.
10. Serve the Poulet à la Normande hot, garnished with additional fresh thyme leaves for an aromatic touch.