Breton Chicken
Chicken with apples in a creamy cider brandy sauce
Ingredients
Apples
- 2 Tbsp Butter
- 2 Large Apples
Chicken
- 4 Tbsp Butter
- 4 Chicken Thighs - bone in, skin on
- 4-5 Chicken Drumsticks, skin on
- Salt & Pepper
- 2 Medium Onions
- 8 Cloves Garlic, Pressed
- 4-5 Sprigs Thyme
- 1/4 Cup Calvados Apple Brandy Can substitute regular brandy if you can't find Calvados
- 2 Cups Dry Apple Cider The green label Angry Orchard or Portland Cider Company Dry Cider
Finishing the Sauce
- 2 tsp Dijon Mustard Use "Heaping Teaspoons"
- 2/3 Cup Heavy Cream
- Salt & Pepper
Instructions
Apples
- Peel and core the apples. Slice into 1/4" slices.
- Melt 2T butter into dutch oven. Add the apple slices. Sauté until golden brown.
- Remove to a plate and set aside.
Chicken
- Preheat oven to 400℉
- In the dutch oven, melt another 2T butter.
- Season Chicken with Salt & Pepper.
- Coat the Chicken Legs in the flour and add to the pan.
- Pan fry each side until golden brown and crispy, about 7-8 minutes per side.
- Remove from pan and set aside.
- Melt another 2T butter in the pan, adding it to any chicken fat or bits that have stuck to the pan.
- Cut Onions in half and slice into 1/4" slices. Add to the pan and fry for 7-8 minutes, until translucent.
- Add the Garlic. Stir in with Onions and cook for a minute or so, until fragrant.
- Add Thyme sprigs.
- Add the Calvados Brandy to deglaze the pan. Stir, scraping bits from the bottom.
- Add Cider. Heat until simmering, creating a sauce.
- Nestle the Chicken into the sauce. Cover and cook in oven for 50-60 minutes, until chicken is very tender, and starting to fall off the bone.
Finishing the Sauce
- Remove from oven. Gently lift Chicken out of sauce. Set aside.
- Stir Dijon Mustard, Heavy Cream, and Salt & Pepper to taste. Heat through and stir for 5 minutes.
- Nestle the Chicken back in the sauce. Heat through for a minute or two.
- Served the legs topped with the sauce. Garnish with sprigs of thyme.
