Chicken with Apples

By Cindy

Ingredients

• 3 apples, Braeburn or Jonagold
• 3 tablespoons butter, divided
• Freshly grated nutmeg, to taste
• 4 to 6 pieces (1 piece of chicken per serving) bone-in, skin-on chicken breast and dark meat quarters (leg and thigh attached)
• Salt and pepper
• 1 tablespoon olive or vegetable oil
• 3/4 pound cremini or white mushrooms, sliced
• 4 shallots, finely chopped
• 2 tablespoons thyme, chopped
• 1 large fresh bay leaf
• 1/2 cup Calvados or brandy
• 1/2 cup cloudy cider
• 1 cup chicken stock
• 3/4 cup crème fraiche or heavy cream

Details

Servings 4
Adapted from rachaelrayshow.com

Preparation

Step 1

Peel and core apples, and cut each into 8 wedges. Melt 2 tablespoons butter in a skillet over medium heat. When butter stops foaming, add apples and season with a little nutmeg. Lightly brown 8-10 minutes, turning occasionally, remove from heat and reserve.