Chicken Normandy with apples & onions

Makes 4 servings Total time: 1 hour

4 Tbsp. unsalted butter, divided 2 Granny Smith apples, peeled, cored, and sliced 4 chicken hindquarters (9–10 oz. each) Salt and black pepper ¼ cup all-purpose flour 1 cup sliced onions

1 Tbsp. thinly sliced garlic 1 cup each apple brandy and apple cider 4 sprigs thyme ½ cup heavy cream

2 Tbsp. Dijon

Thyme sprigs, optional

Preheat oven to 375°.

Melt 2 Tbsp. butter in a sauté pan on medium-high heat; add apples and sauté until browned, 5 minutes. Transfer apples to a plate.

Season chicken with salt and pepper; dredge in flour, shake off excess.

Melt remaining 2 Tbsp. butter in same pan over medium-high heat. Add chicken, skin sides down; sear until skin is crispy and brown, 3–5 minutes. Flip chicken; sear

3–5 minutes more. Transfer chicken to a plate. Reduce heat to medium.

Add onions to pan; sauté until softened,

3 minutes. Add garlic; cook until fragrant,

30 seconds.

Deglaze pan with brandy; simmer until syrupy, 5 minutes. Add cider and 4 thyme sprigs. Return chicken to pan, skin sides up.

Roast chicken, covered, until a thermometer inserted into the thickest part, but not touching bone, registers 165°, 30 minutes.

Transfer chicken to a plate; tent with foil. Discard thyme sprigs.

Stir cream and Dijon into cooking liquid; bring to a boil, then reduce heat and simmer sauce until thickened, 5 minutes. Return apple and chicken to pan; coat with sauce. Top servings with thyme sprigs.

Per serving: 1071 cal; 71g total fat (14g sat); 295mg chol;

324mg sodium; 26g carb (3g fiber, 17g total sugars); 50g protein