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
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.