Poulet à la Normande

Ingredients

• 4 pieces bone-in chicken thighs
• 1.5 cups apple cider
• 2 apples, sliced
• 3 shallots, halved
• 1/3 cup heavy cream
• 2 tbsp butter
• 1 tbsp Dijon mustard(optional)
• 4 sprigs fresh thyme(optional)
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Pat chicken dry and season with salt and pepper. Melt butter in a large skillet over medium-high heat and brown the chicken on both sides, about 8 minutes total. Remove and set aside.

2. 2

   Add shallots and apple slices to the skillet and cook 4 minutes until lightly golden. Stir in Dijon mustard.

3. 3

   Pour in the apple cider, scraping up browned bits, and add thyme sprigs. Return chicken to the pan, cover, and simmer gently over medium-low heat for 30 minutes until cooked through.

4. 4

   Remove chicken and thyme. Stir in the cream and simmer uncovered 5 minutes until the sauce slightly thickens. Season to taste.

5. 5

   Serve chicken with the apples, shallots, and sauce spooned over top.