Chicken And Apple Braised In White Wine - cooking recipe

Ingredients

100 g + 1 tbsp plain flour
1.5 kg chicken thighs and drumsticks
3 tbsp olive oil
100 g smoked streaky bacon, cut into pieces
3 None eating apples, cored and and cut into wedges
12 None shallots, peeled and halved (larger one quartered)
200 ml cider
400 ml white wine
75 g creme fraiche
10 sprigs thyme, leaves picked (reserving a few sprigs to garnish)
None None crusty bread, to serve

Preparation

Season 2/3 cup of flour with salt and freshly ground black pepper. Coat the chicken in the flour, shaking off excess. Set aside.
Heat the oil in a Dutch oven on medium heat. Add the bacon and cook until crispy. Remove with a slotted spoon and drain on paper towels. Add the apples to the pan and cook for 2-3 mins, turning occasionally. Remove with a slotted spoon and set aside.
Add the chicken to the pan. Cook until golden, turning occasionally. Remove and set aside.
Add the shallots to the pan. Sprinkle with 1 tbsp flour. Cook and stir for 1-2 mins. Add the cider and wine. Bring to a boil. Return the bacon and chicken to the pan. Stir in the creme fraiche and thyme leaves. Reduce heat to low; cover and simmer for 25-30 mins.
Return the apples to the pan and cook for 2-3 mins until heated through. Season to taste with salt and freshly ground black pepper. Serve with crusty bread and garnish with the reserved thyme.