Cooking Instructions

• Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature.
• Preheat the oven to 375°F (190°C).
• Heat 2 tablespoons of butter in a large, oven-proof sauté pan over medium heat. Add the apple slices and sauté until browned. Remove from pan and set aside.
• Dredge the chicken in flour and brown in the sauté pan. Fry until golden, about 3 to 5 minutes on each side. Remove from pan and set aside.
• Add the onions and increase the heat to medium-high. Sauté until they just begin to brown, about 5 to 8 minutes.
• Add the brandy to the pan, scraping browned bits off the bottom of the pan.
• Let the brandy boil until reduced by half. Add the apple cider and bring to a boil with thyme and a pinch of salt.
• Arrange the chicken legs skin side up in the pan and roast in the oven for 30 minutes.
• Remove the pan from the oven and set chicken aside. Boil down the sauce with apples until reduced by half.
• Stir in the cream, adjusting seasoning with salt and pepper to taste. Serve chicken with sauce and apple-onion mixture.