French Chicken Delight (Print Version)
# Ingredients:
01 -
2 lbs chicken drumsticks and thighs
02 -
1 tbsp olive oil
03 -
A pinch of salt
04 -
4-5 thyme sprigs
05 -
1 celery stalk, chopped small
06 -
4 shallots or 1 onion, finely chopped
07 -
2 garlic cloves, minced
08 -
6 slices of bacon, cut up or 125g bacon pieces
09 -
125ml heavy cream or double cream
10 -
2 peeled and cored apples, sliced into wedges
11 -
2 tbsp flour
12 -
85ml chicken broth
13 -
2 tbsp brandy or whiskey
14 -
400ml crisp dry cider
# Instructions:
01 -
Start by heating your oven to 350°F (180°C).
02 -
Take some paper towels and pat the chicken pieces dry, then sprinkle salt all over them.
03 -
Using a big cast iron dish, heat up a tablespoon of oil on medium-high and brown the chicken. When golden, transfer to a plate and set aside.
04 -
In the same dish, fry the chopped bacon on medium until the fat melts down. Scoop it out and put it with the chicken.
05 -
Toss the onion or shallots, celery, and 2 sprigs of thyme into the dish. Let them soften on low heat for about 5-7 minutes without browning. Stir in the minced garlic and cook for another half-minute.
06 -
Pour the brandy in and use a spatula to scrape the dish’s bottom. Cook until the alcohol evaporates.
07 -
Mix in the flour to create a thick paste. Gradually stir in the chicken broth until it thickens. Then, pour in the cider and combine.
08 -
Place the chicken and bacon back into the dish along with a few fresh thyme sprigs. Bring everything to a gentle boil.
09 -
Cover the dish tightly and bake in the hot oven for 30 minutes. Then, leave it uncovered and bake for another 30 minutes.
10 -
Use some chicken fat or butter in a pan and cook the apple slices on medium until golden. Keep a close eye to avoid burning.
11 -
Take the dish out of the oven and stir in the cream. Put it back uncovered and let it cook for another 20 minutes.
12 -
Mix the caramelized apples into the dish and serve it hot with rice or potatoes.