Norman Style Chicken

By kathleentirpak

Ingredients

• a Dutch Oven or heavy pan
• 3 Tablespoons brandy
• 2 teaspoons brown sugar
• 2 Granny Smith apples
• 1 yellow onion
• 6-8 chicken thighs ( 3 pounds )
• 2 teaspoons olive oil
• a scant handful of sea salt
• and of thyme

Preparation

Step 1

Combine the brandy and brown sugar. Peel and dice the apples. Pour the brandy mixture over the apples and stir to coat. Dice the onion, and add to the apple mixture. Rinse the chicken thighs, pat dry with paper towels, and cut away excess skin and fat. Season the skin side with sea salt. Heat the olive oil in the Dutch oven at medium high. Place the chicken in the pan, skin side down, and season again with sea salt. When the thighs are brown ( 5-7 minutes ) flip and cook the other side ( about 5 minutes.) Push the thighs to the sides of the pan, tilt the pan, and spoon off most of the grease. Add the apple mixture, and arrange the thighs skin side up with apples in between. Sprinkle thyme over the apples and thighs. Cover the pan, reduce heat to medium-low, and cook until the chicken is done and the apples are soft.