Chicken Normandy

Ingredients (serves 6)

• 1 tbs olive oil
• 2 tbs butter
• 1.5kg chicken thigh fillets, halved
• Ground nutmeg
• 2 Granny Smith apples, peeled, cored, thinly sliced
• 1 large brown onion, finely chopped
• 125ml (1/2 cup) dry apple cider
• 125ml (1/2 cup) chicken stock
• 80ml (1/3 cup) apple cider vinegar
• 1/4 tsp dried thyme
• 1 tbs plain flour
• 2-3 tbs water
• 2 Granny Smith apples, extra, peeled, cored, thinly sliced
• 125g (1/2 cup) sour cream

Method

1. Preheat oven to 180°C. Heat the oil and half the butter in a large heavy-based frying pan over medium-high heat. Cook one-third of the chicken for 2-3 minutes each side or until golden. Transfer to a large casserole dish. Season with salt and pepper. Sprinkle with nutmeg. Repeat, in 2 more batches, with the remaining chicken.
2. Reduce heat to medium. Add the apple to the frying pan and cook for 2 minutes each side or until light golden. Place over the chicken in the dish. Reduce heat to medium-low. Cook onion in pan, stirring often, for 3-4 minutes or until soft. Add to the dish. Cover and bake for 40 minutes.
3. Meanwhile, place the cider, stock, vinegar and thyme in a small saucepan over medium-high heat. Bring to the boil. Combine the flour and a little water in a small bowl. Gradually add the flour mixture to the cider mixture, whisking constantly, until well combined. Stir until thick. Simmer for 3 minutes.
4. Heat remaining butter in the frying pan over medium heat. Add the extra apple and cook for 3-4 minutes each side or until golden.
5. Add the sour cream to the cider mixture and stir over medium heat for 1 minute or until the sauce is just heated through.
6. Transfer the chicken and apple mixture to a serving platter. Pour over the sauce and top with the apple rings.

Notes

• 
  Serve this dish with mashed potato or steamed rice.