TO DRINK: A fruity local brandy will complement the rich chicken and sweet apple
- 45ml (3 tbsp) butter
- 3 apples, cut into wedges
- 4 leg/thigh chicken portions
- 30ml (2 tbsp) flour
- 2 onions, cut into wedges
- 125ml (½ cup) apple brandy or brandy
- 500ml (2 cups) cider
- 15ml (1 tbsp) fresh thyme leaves, chopped
- salt and freshly ground black pepper, to taste
- 125ml (½ cup) fresh cream
- steamed green beans, to serve
Preheat the oven to 180°C.
Heat 2 tbsp of the butter in a large, ovenproof pan over medium heat. Add the apples and lightly fry until they have caramelised slightly. Remove from the heat and set aside.
Dust the chicken with the flour. Heat the remaining butter in the same pan and fry for 5 minutes on each side. Remove from the pan and set aside.
Add the onion wedges to the pan and fry gently for 5 minutes until they are lightly golden in colour.
Add the brandy to the pan and bring to the boil until it has reduced by half. Add the cider and bring to the boil. Add the thyme, return the chicken to the pan and season well. Place in the oven and cook, uncovered, for 30 minutes.
Remove the pan from the oven. Set the chicken pieces aside. Place the pan on the stove top over high heat. Add the apples, onions and cream. Simmer for 5 minutes until the sauce has reduced slightly.
Serve with the crisp, steamed beans.