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- 1 3 1/2 pound chicken, cut into 8 bone-in pieces
- 5 tablespoons butter, divided
- 2 tablespoons olive oil
- 2 onions, diced
- 2 carrots, diced
- 3 sprigs thyme
- 1 bay leaf
- 1/2 cup Calvados
- 1 cup apple cider
- 1 cup chicken stock
- 30 pearl onions, soaked and peeled
- 3 Fuji apples, peeled, cored and cut into wedges
- 1 cup Greek yogurt
- Season the chicken with salt and pepper. In a large, heavy saucepan, melt 2 tablespoons of butter with olive oil over medium-high heat. Add the chicken skin-side down. Brown on all sides. Transfer to a plate.
- Pour off most of the fat from the pan. Add the diced onions, carrots, thyme and bay leaf, and cook until the onions are translucent, about 5 minutes. Add the Calvados, warm
slightly, and then remove the pan from the heat, stand back and ignite it with a kitchen torch to burn off the alcohol. Once the flames die, return it to the stove, add the cider, scraping up any brown bits. Bring to a boil and reduce by half. Add the stock and return the chicken to the pan. Simmer, covered, for 20 minutes. Transfer the breast pieces to a bowl. Cook the legs and thighs for 10 more minutes and add to the bowl. Keep warm.
- Melt 2 tablespoons butter in a large skillet. Add the pearl onions and a pinch of salt, cover and cook over medium heat for 10 minutes. Uncover, add 1 tablespoon butter, and increase heat to medium-high. Place the apples in the center of the pan. Sear on each side for 10 to 15 minutes, until caramelized.
- Strain the Calvados sauce and return it to the pan. Add the juices from the chicken. Whisk in the yogurt. Simmer until the sauce coats the back of a spoon. Season. Add the chicken pieces and warm through.
Calories: 748kcal | Carbohydrates: 53g | Protein: 17g | Fat: 32g | Cholesterol: 77mg | Sodium: 1100mg | Fiber: 6g
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