Chicken And Apple Braised In White Wine

• 100 g + 1 tbsp plain flour
• 1.5 kg chicken thighs and drumsticks
• 3 tbsp olive oil
• 100 g smoked streaky bacon, cut into pieces
• 3 None eating apples, cored and and cut into wedges
• 12 None shallots, peeled and halved (larger one quartered)
• 200 ml cider
• 400 ml white wine
• 75 g creme fraiche
• 10 sprigs thyme, leaves picked (reserving a few sprigs to garnish)
• None None crusty bread, to serve

1. Season 2/3 cup of flour with salt and freshly ground black pepper. Coat the chicken in the flour, shaking off excess. Set aside.
2. Heat the oil in a Dutch oven on medium heat. Add the bacon and cook until crispy. Remove with a slotted spoon and drain on paper towels. Add the apples to the pan and cook for 2-3 mins, turning occasionally. Remove with a slotted spoon and set aside.
3. Add the chicken to the pan. Cook until golden, turning occasionally. Remove and set aside.
4. Add the shallots to the pan. Sprinkle with 1 tbsp flour. Cook and stir for 1-2 mins. Add the cider and wine. Bring to a boil. Return the bacon and chicken to the pan. Stir in the creme fraiche and thyme leaves. Reduce heat to low; cover and simmer for 25-30 mins.
5. Return the apples to the pan and cook for 2-3 mins until heated through. Season to taste with salt and freshly ground black pepper. Serve with crusty bread and garnish with the reserved thyme.

chicken, olive oil, bacon, eating apples, shallots, cider, white wine, creme fraiche, thyme, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/19939 (may not work)