French Chicken Casserole a la Normande (Print Version)

# Ingredients:

01 - 4 tablespoons unsalted butter.
02 - 2 cooking apples (Granny Smith or Braeburn), cut into wedges.
03 - All-purpose flour for dredging.
04 - 4 whole chicken legs with thighs.
05 - Salt to taste.
06 - 1 large onion, cut into wedges.
07 - 1/2 cup (120ml) brandy or Calvados.
08 - 2 cups (475ml) apple cider.
09 - 1 teaspoon dried thyme.
10 - 1/2 cup heavy cream.

# Instructions:

01 - Salt chicken legs and let rest 20 minutes at room temperature.
02 - Sauté apple wedges in butter until browned at edges. Remove and set aside.
03 - Dredge chicken in flour, brown in butter 3-5 minutes per side.
04 - Sauté onions until brown, 5-8 minutes. Deglaze with brandy.
05 - Add cider and thyme. Bake chicken at 375°F for 30 minutes.
06 - Reduce sauce, add back apples and cream. Season to taste.

# Notes:

01 - Traditional French recipe.
02 - Can be made ahead.
03 - Use firm cooking apples.

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