Poulet à la Normande

1 hr 15 min4 servings

Chicken braised in Calvados and hard cider with pearl onions and apples, finished with a crème fraîche sauce.

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1 3-4 pound chicken, cut into 8 bone-in pieces	Pat dry, season chicken	Brown chicken in fat	Flambé or simmer with Calvados	Add cider & onions, simmer	Top with apples, cover, cook 35-40 min	Remove chicken, onions & apples	Thicken sauce with slurry, simmer 1 min	Stir in crème fraîche, return chicken
Salt and black pepper
3 tablespoons olive oil, duck fat or chicken fat
½ cup Calvados or cognac
1 ¼ cups hard cider, preferably a yeasty French one
15 pearl onions, peeled (frozen is fine)
1 ½ pounds honeycrisp apples, or any variety that doesn't melt when cooked
2 tablespoons cornstarch	Make cornstarch slurry
5 tablespoons crème fraîche (see note)

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