Chicken drumsticks with sauce
Description
This dish is very popular in Normandy—one of the regions of France famous for its apple harvest and apple cider. Chicken legs should first be seared until golden brown, then braised with apples and onions. The sauce is made from the resulting juices, enriched with cream and alcohol.
Instructions
- 1
Step 1
1. Wash and dry the meat, then season with salt and let it sit for 20–30 minutes. Meanwhile, slice the apples. Heat a pan with 2 tablespoons of butter, place the apple slices in a single layer, and fry until golden brown. Transfer the cooked apples to a plate.
- 2
Step 2
2. Dredge the chicken in flour, return the skillet to the heat and add the remaining butter, then place the meat onto the heated surface.
- 3
Step 3
3. Sear the meat until browned on both sides, about 3-5 minutes per side. Transfer the meat to a separate plate.
- 4
Step 4
4. Return the skillet to the heat and warm it up. Cut the onion into wedges and place them in the skillet, sauté for about 5-8 minutes.
- 5
Step 5
5. Pour the cognac into the pan, scraping up any browned bits from the meat. Once the alcohol has reduced by half, add the apple cider, thyme, salt, and bring to a boil.
- 6
Step 6
6. Return the meat to the pan and place it in a preheated oven at 180 degrees for half an hour.
- 7
Step 7
7. Remove the skillet from the oven and transfer the meat to a plate. Return the skillet to the heat and add the apples back, reducing the contents by half.
- 8
Step 8
8. Add the cream to the skillet, season with salt to taste, and turn off the heat.
- 9
Step 9
9. Serve the chicken with stewed apples and onions, drizzled with the resulting sauce.