Chicken Normande - cooking recipe

Ingredients

2 Tbsp. Vegetable Oil
4 Chicken Thighs
2 Medium Apples
2 Tbsp. Butter
1/4 tsp. Cinnamon
Salt
Pepper
1/2 Cup Light Cream
2 oz. Calvados or Apple Juice

Preparation

Heat oil in frying pan over medium-high heat while you brown the chicken. Have someone peel and core and slice the apples. Remove chicken from the pan and add butter. Reduce heat to medium. Lay the sliced apple in the pan and add butter. Cook gently for five minutes. Sprinkle them with cinnamon and lay the chicken on top of the apples. Season with salt and pepper. Pour in the cream and cover the pan. Reduce heat to medium-low and let it simmer for fifteen minutes. Pour in the calvados and cook a further five minutes, covered.