Poulet en Sauce Normande (Chicken in Cream and Apple Sauce)

• 8 Chicken thighs, bone-in, skin-on
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 30 g Unsalted butter
• 3 Shallot
• 2 Apple, firm, tart-sweet
• 6 sprigs Fresh thyme
• 300 ml Cider, dry
• 250 ml Chicken stock
• 1 ½ tbsp Dijon mustard
• 200 ml Double cream

1. Pat the chicken thighs dry, then season all over with the fine sea salt and black pepper. Peel and finely slice the shallots. Peel, core, and cut the apples into thick wedges.
2. Melt the unsalted butter in a Dutch oven over medium-high heat. Add the chicken thighs skin-side down and brown well for 6 to 8 minutes, then turn and brown the other side for 3 to 4 minutes. Transfer the chicken to a plate.
3. Reduce the heat to medium and add the shallots to the pot. Cook for 3 to 4 minutes until softened, scraping up any browned bits. Add the apples and thyme and cook for 2 minutes to lightly coat in the butter.
4. Pour in the cider and simmer for 3 minutes to reduce slightly. Stir in the chicken stock and Dijon mustard until smooth. Return the chicken (and any juices) to the pot, nestling it among the apples.
5. Cover and simmer gently over low heat for 20 to 25 minutes, until the chicken is cooked through and tender. Uncover for the last 5 minutes if you want the sauce a little thicker. The apples should be soft but still holding their shape.
6. Lower the heat and stir in the double cream. Warm for 2 to 3 minutes until silky, without letting it boil. Taste and adjust seasoning with a little more fine sea salt and black pepper if needed, then serve hot.

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