Calvados Chicken

• 6 tbsp butter
• 1 None chicken (about 3 1/2 lb), cut into 8 pieces
• 2 None shallots, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 1/3 lb button mushrooms, halved
• 1 None fresh bay leaf
• 3 sprigs fresh thyme, chopped, plus extra for garnish
• 4 tbsp Calvados
• 1/2 cup dry cider
• 1/2 cup chicken stock
• 2/3 cup creme fraiche, or sour cream
• 2 2/3 lb apples, peeled, cored and quartered
• 1 None lemon, juiced

1. Melt 3 tbsp butter in a large saute pan and sear the chicken pieces. Add the shallots, garlic and mushrooms and cook for 1 min. Season then add the bay leaf and thyme. Drizzle with 3 tbsp Calvados and flambe. Allow the flames to go out, then pour in the cider and boil for 1 min. Add the stock, bring back to a boil and simmer for 3 mins. Stir in the creme fraiche (or sour cream, if using), cover and simmer over medium heat for 25 mins.
2. Meanwhile, drizzle the apples with the lemon juice. Melt 3 tbsp butter in a non-stick pan and saute the apples until golden brown. Drizzle with the remaining 1 tbsp Calvados. Add to the chicken and stir. Serve garnished with thyme.

butter, chicken, shallots, garlic, button mushrooms, bay leaf, thyme, calvados, dry cider, chicken stock, crueme fraueeche, apples, lemon

Taken from recipes-plus.com/api/v2.0/recipes/16689 (may not work)