Braised chicken with apples
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Cut up chicken |
| ¼ | cup | Flour |
| 2 | tablespoons | Vegetable oil |
| 1 | tablespoon | Butter |
| 5 | mediums | Shallots, peeled and thinly sliced |
| ½ | teaspoon | Dried thyme, crumbled |
| ½ | cup | Brandy |
| ¼ | teaspoon | Salt |
| ½ | cup | Chicken broth |
| ½ | cup | Dry white wine |
| ⅓ | cup | Whipping cream |
| 3 | Granny Smith apples * | |
| 1 | teaspoon | Grainy mustard |
| Freshly ground black pepper | ||
| 2 | teaspoons | Finely chopped parsley |
Directions
* cored and each cut into 12 sections 1. Dredge chicken in flour.
Heat oil in a heavy 10-inch frying pan over medium heat. Add chicken in several batches, browning well on all sides. Remove chicken.
2. Add butter, shallots and thyme. Cook until shallots begin to soften, about 3 to 4 minutes. Add brandy and cook for 2 minutes.
Add chicken and sprinkle with salt. Pour broth and wine over chicken. Cover and simmer 30 minutes.
3. Remove breast pieces from pan to a serving platter. Hold in a warn oven covered with foil. Cover pan and cook an additional 5 minutes. Add remaining chicken to platter.
4. Add cream and apples to pan, cover and simmer 5 to 7 minutes, stirring occasionally. Apples should be tender but not mushy.
5. Place apples around chicken. Bring pan juices to a boil for 2 to 3 minutes, or until thickened. Remove from heat and stir in mustard.
6. Pour sauce over chicken and apples. Garnish with pepper and parsley.