Chicken Normandy

Serves:4
8 chicken thighs
Salt and freshly ground black pepper
5 tablespoons butter, divided
2 tablespoons olive oil
1 large onions, diced
2 carrots, diced
3 sprigs thyme
1 bay leaf
½ cup Calvados or Applejack
2 cup cloudy apple cider
4 large shallots, peeled and halved, but left connected at the root
3 medium apples, peeled, cored and cut into wedges
1 cup crème fraîche

1. Preheat oven to 375°.
2. ​Season the chicken with salt and pepper.
3. In a Dutch Oven or a deep, heavy saucepan, melt 2 tablespoons of the butter with the olive oil over medium-high heat. Add the chicken skin side down and brown. Turn and brown the opposite side. Transfer to a plate.
4. ​Pour off all but about 2 tablespoons of the fat from the Dutch oven. Add the diced onions, carrots, thyme and bay leaf and cook until the onions are translucent, about 5 minutes.
5. Add the Calvados or Applejack, bring to a low simmer. Add the cider, scraping up the brown bits. Bring to a boil, reduce to a simmer. Cook, stirring occasionally until the liquid is reduced by half.
6. ​Return the chicken to the pan. Cover the Dutch oven and place it into the oven for approximately 30 minutes.
7. While the chicken is cooking, melt 2 tablespoons butter in a large skillet. Add the shallots and a pinch of salt, cover and cook over medium heat for 10 minutes, shaking the pan occasionally.
8. ​Add the last tablespoon of butter to the skillet and increase the heat to medium high. Shift the shallots to the outer edges of the pan and add the apple wedges to the center. Sear on each side for about 10 minutes, until caramelized.
9. Remove the Dutch oven from the oven. Transfer the chicken pieces to a serving bowl. Cover with foil.
10. ​Strain the Calvados and vegetable sauce into a large measuring cup. Dispose of the strained vegetables and return the liquid to the pan.
11. Whisk in the crème fraiche. And cook until thickened.
12. ​Add the mixture to the apple and shallot pan.
13. Simmer until the sauce coats the back of a spoon. Adjust the seasoning as needed. Pour gently over the chicken and serve.