Ingredients
Scale
- 2 lbs chicken thighs and legs
- 1 tbsp olive oil
- 4 shallots (or 1 medium onion)
- 1 rib celery
- 4–5 sprigs fresh thyme
- 2 cloves garlic
- 2 tbsp apple juice
- 2 tbsp flour
- 1/3 cup chicken stock
- 2 apples (peeled, cored, and cut into wedges)
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (180°C). Pat the chicken dry and season with salt.
- In a large casserole dish, heat olive oil over medium-high heat and brown the chicken until golden. Set aside.
- In the same pan, cook shallots and celery until soft; add garlic and cook briefly. Deglaze with apple juice.
- Add flour to create a paste, then gradually stir in chicken stock and apple cider until combined.
- Return chicken to the dish with thyme sprigs, bring to a boil, cover, and bake for 30 minutes.
- Uncover and bake for another 30 minutes.
- While baking, sauté apple wedges until golden; stir into casserole with heavy cream before serving.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 125mg