Chicken Normandy - cooking recipe

Ingredients

1 tbsp butter
1 tbsp olive oil
1 None whole chicken (3 lbs)
2 None onions, sliced
2 None Granny Smith apples, peeled, cored and each cut into 12 wedges
3 None large sprigs fresh thyme
None None Pinch of nutmeg
1 1/2 tbsp flour
1 1/2 tbsp cider vinegar
1 1/2 tbsp Calvados
2 cups chicken stock
1 tbsp Dijon mustard
1 1/2 lbs baby potatoes, halved
2 tbsp whipped cream cheese
1 1/2 tbsp chopped fresh chives
None None Chopped fresh parsley, for sprinkling

Preparation

Preheat the oven to 350\u00b0F. Heat butter and olive oil in an flameproof roasting pan on medium-high heat. Season chicken well with salt and black pepper. Add to pan and cook, turning once, for 5-7 mins, until browned on both sides. Transfer to a platter.
Add onions, apples and thyme to pan and cook for 5 mins, or until starting to brown. Sprinkle with nutmeg and flour. Cook for 2 mins. Add vinegar and Calvados and cook, stirring, for 30 seconds. Stir in stock and mustard.
Return chicken to pan, breast-side down. Arrange onion, apples and thyme around outside of chicken. Roast for 30 mins. Turn chicken over so breast faces up and is out of any liquid. Roast for 30-35 mins, until chicken is cooked through.
Meanwhile, spray baking pan with no stick cooking spray. Place potatoes on pan and spray with cooking spray. Season. Bake on lower shelf of oven for 25 mins.
Remove potatoes from oven. Toss well and crush gently with back of spoon. Spray with a little more cooking spray and return to oven until chicken is cooked through and potatoes golden and crisp. Remove chicken and potatoes from oven. Transfer chicken to a clean platter.
Add cream cheese to pan and stir to create an applesauce. Season with salt and black pepper.
Sprinkle chives over potatoes and sprinkle applesauce with parsley. Carve chicken and serve with potatoes and sauce.