Chicken Normandy Recipe

1. Sprinkle salt over chicken pieces and let sit for 20 minutes at room temperature.

2. Preheat oven to 375°F. Heat 2 tbsp. of the butter in large, oven-proof sauté pan over medium heat. Add apple slices and sauté until they turn a little brown around edges, turning occasionally. Sprinkle apple slices with a little salt. Set aside on paper towels to drain.

3. Dredge chicken in flour and place pieces in sauté pan, skin side down. Add remaining 2 tbsp. of butter. Fry until golden, about 3 to 5 minutes on medium to medium-high heat on each side. Remove from pan and set aside.

4. Add onions and increase heat to medium-high. Spread onion slices out in even layer to cover pan. As onions cook they will release moisture that will help deglaze pan of browned bits from chicken. Sauté onions, stirring occasionally, until just brown, about 5 to 8 minutes.

5. Add brandy to pan. Using wooden spoon, scrape any remaining browned bits off bottom of pan. Let brandy boil until it has reduced by about half. Add cider and bring it to a boil.

6. Sprinkle in thyme. Add just a pinch of salt to cider. Arrange chicken legs in the pan so skin faces up and is not submerged by cider-brandy mixture. Place in oven and cook, uncovered, for 30 minutes.

7. Remove pan from oven. Remove chicken pieces from pan and set aside. Place pan back on stovetop burner on high heat. Add apples and boil down sauce by half.

8. When sauce reduces to point where it's a little syrupy, add cream and turn down heat. Taste for salt and add some if needed. To serve, spoon some apples and onions on plate, top with sauce and piece of chicken.

Recipe by The University of Kentucky.