👨‍🍳 Instructions

1. 1

   Pat the chicken pieces dry with paper towels and season generously with salt and pepper.

   💡 Tip: Ensuring the chicken is dry helps it to brown better.
2. 2

   Heat the butter and olive oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat. Sear the chicken pieces until golden brown on all sides, about 4-5 minutes per side. Remove the chicken from the pan and set aside.

   💡 Tip: Don't overcrowd the pan; sear the chicken in batches if necessary.
3. 3

   Reduce the heat to medium and add the chopped shallots to the pan. Cook, stirring occasionally, until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 Tip: Scrape up any browned bits from the bottom of the pan as you cook the shallots and garlic.
4. 4

   Pour in the Calvados and carefully ignite it with a long match or lighter (flambé). Let the flames die down, scraping the bottom of the pan to deglaze.

   💡 Tip: Be cautious when flambéing; ensure there are no flammable materials nearby.
5. 5

   Add the hard cider and chicken broth to the pan. Bring to a simmer, then return the chicken pieces to the pan. Add the thyme sprigs.

   💡 Tip: Ensure the liquid comes about halfway up the sides of the chicken.
6. 6

   Cover the pan, reduce the heat to low, and simmer gently for 25-30 minutes, or until the chicken is cooked through and tender.

   💡 Tip: Simmering gently ensures the chicken stays moist.
7. 7

   Remove the chicken from the pan and set aside. Stir in the heavy cream and sliced apples. Bring to a simmer and cook for 5-7 minutes, or until the apples are slightly softened and the sauce has thickened.

   💡 Tip: The apples should be tender but still hold their shape.
8. 8

   Return the chicken to the pan to warm through. Remove the thyme sprigs. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.

   💡 Tip: This dish is excellent served with rice, mashed potatoes, or crusty bread.