Calvados Chicken - cooking recipe

Ingredients

6 tbsp butter
1 None chicken (about 3 1/2 lb), cut into 8 pieces
2 None shallots, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1/3 lb button mushrooms, halved
1 None fresh bay leaf
3 sprigs fresh thyme, chopped, plus extra for garnish
4 tbsp Calvados
1/2 cup dry cider
1/2 cup chicken stock
2/3 cup creme fraiche, or sour cream
2 2/3 lb apples, peeled, cored and quartered
1 None lemon, juiced

Preparation

Melt 3 tbsp butter in a large saute pan and sear the chicken pieces. Add the shallots, garlic and mushrooms and cook for 1 min. Season then add the bay leaf and thyme. Drizzle with 3 tbsp Calvados and flambe. Allow the flames to go out, then pour in the cider and boil for 1 min. Add the stock, bring back to a boil and simmer for 3 mins. Stir in the creme fraiche (or sour cream, if using), cover and simmer over medium heat for 25 mins.
Meanwhile, drizzle the apples with the lemon juice. Melt 3 tbsp butter in a non-stick pan and saute the apples until golden brown. Drizzle with the remaining 1 tbsp Calvados. Add to the chicken and stir. Serve garnished with thyme.