Poulet Vallée D’Auge

3 pink lady apples, cored and diced

2 pears, cored and diced

100g butter, divided

1 tablespoon olive oil

2 kg bone-in skin-on chicken thighs and/or drumsticks

Salt and freshly ground pepper to taste

2 large shallots or onions, finely chopped

¼ cup Calvados brandy (substitute: any plain brandy or cognac)

1-2 cups apple or pear cider

¾ cup chicken stock

3 sprigs thyme

3 bay leaves

½ to 1 cup creme fraiche, depending how creamy you like it

Chopped fresh parsley to garnish

In a large pot or dutch oven, heat 3 tablespoons of butter, over medium heat, until melted. Add the apples/pears and sautée until golden brown and tender, about 10 minutes. Remove with a slotted spoon and reserve.

Season chicken with salt and pepper on both sides. Increase heat to medium-high and add the remaining tablespoon of butter and oil. When hot, add chicken and, working in batches, cook until golden brown, about 4 minutes per side. Remove to a plate and reserve.
Add the onions to the pot and sauté, stirring often, until soft and translucent, about 2 minutes.

Add the chicken skin side up back to the pot, remove pot from heat, add Calvados and light with a long match or lighter to flambé. Once the flames die down, return pot to the heat and add cider. Cook for about 5 minutes to reduce.

Add the chicken broth and herbs. Cover, bring to a boil, lower the heat and cook for 20 minutes or until the chicken is tender. Using a slotted spoon, transfer the chicken to a plate.

 Raise the heat to medium high and bubble the remaining juices for a minute or two, just to reduce a little. Then, remove the bay leaves and thyme sprigs and whisk in the creme fraiche.

Gently return the chicken to the sauce, top with the reserved apples, and sprinkle with parsley. Serve immediately. So good!