Poulet a La Normande

Ingredients

• Salt and pepper - To taste
• Fresh thyme - 1 teaspoon
• Dijon mustard - 1 tablespoon
• Heavy cream - 1/2 cup
• Chicken broth - 1 cup
• Calvados (apple brandy) - 1/4 cup
• Apples - 2, peeled, cored, and sliced
• Garlic - 2 cloves, minced
• Onion - 1, chopped
• Butter - 2 tablespoons
• Chicken thighs - 4

Instructions

1. Season the chicken thighs with salt and pepper.
2. In a large skillet, melt the butter over medium heat.
3. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove from the skillet and set aside.
4. In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
5. Add the sliced apples and cook for another 5 minutes, until they start to soften.
6. Pour in the Calvados and cook for 1 minute to deglaze the skillet.
7. Add the chicken broth, heavy cream, Dijon mustard, and fresh thyme. Stir to combine.
8. Return the chicken thighs to the skillet and bring the mixture to a simmer.
9. Cover and cook for 25-30 minutes, or until the chicken is cooked through and tender.
10. Serve the Poulet à la Normande hot, garnished with fresh thyme leaves.