Braised Chicken With Apples and Cream
- Cook Time: 45 Minutes
- Yield: 4 Servings
- Chicken, apples and onions make up this delicious dish.
- 6 oz thick-cut bacon, cut into 3/4-inch dice
- 6 chicken thighs, bone in, skin on
- 1/4 cup Emeril’s® Chicken Rub
- 1/4 cup all-purpose flour
- 1/2 cup yellow onions, finely chopped
- 1/2 cup Calvados or brandy
- 1 3/4 cup apple cider
- 3 sprigs fresh thyme
- 1 1/2 cup apples, thinly sliced
- 1 cup heavy cream
- Fresh chives, for garnish
- In a large, heavy sauté pan, cook the bacon over medium-high heat until crisp and the fat is rendered, 4 to 5 minutes. Transfer bacon to a plate lined with paper towels and drain all but 2 tablespoons of fat from pan. Return the pan to the heat.
- Season the chicken on both sides liberally with the Chicken Rub. Dredge in the flour to coat lightly, shaking to remove any excess.
- Add the chicken to the fat in the pan and cook over medium-high heat until golden brown on both sides, about 4 minutes per side. Remove and cover to keep warm.
- Add the onions and cook, stirring, for 3 minutes.
- Add the Calvados and cook, stirring, to deglaze the pan. Simmer until reduced by about half.
- Add the cider and thyme sprigs, bring to a boil, and cook until reduced by one-third.
- Add the apples and cook, stirring, until tender, about 2 minutes.
- Return the chicken thighs to the pan, add the cream and return to a boil.
- Reduce the heat to a simmer, cover, and cook until chicken is cooked through and sauce is thick enough to coat the back of a spoon, about 25 minutes.
- Remove from the heat, remove the thyme sprigs from the pan and discard.
- Divide the chicken and sauce among 4 plates, garnish each serving with the crispy bacon and fresh chives, and serve immediately.