1 (5 lb) chicken cut into four pieces, two legs, two breasts, disregard wings
1/2 cup brandy
1/2 cup heavy cream
1 1/2 cups apple cider
1 tsp fresh or dried thyme
4 tbsp butter
1 tsp apple cider vinegar
1 large white onion, peeled, sliced in top to root direction
A little flour
2 cooking apples, Fuji work best, cored, cut into wedges, leave peel on
2 large handfuls green beans, ends cut off
Serves Four Total Time: 100 minutes
Dry and salt the chicken and let sit it at room temperature for 15 minutes.
Add two tbsp of the butter to a large cast iron skillet and fry the apple wedges over medium heat for about six minutes or until they brown somewhat around the edges.
Remove the apples and place on paper towels to dry.
Preheat oven to 375 degrees Fahrenheit.
Rub the chicken pieces with flour on both sides, and in the same cast iron skillet, brown the chicken over medium-high heat for four minutes on each side. You may want to brown in two batches depending on size of the skillet.
Remove the chicken and add the onion to skillet continuing over medium-high heat. Cook for about six minutes or until they begin to brown. Pour in the brandy, and when about half has boiled off, add in the apple cider, apple cider vinegar and a pinch of salt.
Arrange the chicken pieces on top of the onions in the skillet so only the bottoms of the pieces are touching the liquid. Place the skillet in the oven and roast for 35-40 minutes depending on size of chicken pieces.
Add water to a small pot for the green beans, and set over high heat.
Take out skillet, set chicken aside and bring back to boil over high heat. Add the apples and stir for a few minutes until the sauce looks slightly thickened around the edges or until half has boiled off.
Then reduce heat to low, and stir in the heavy cream, and salt and pepper to taste.
Add the green beans and a pinch of salt to the small pot and boil them for about four minutes.
Serve the chicken with the green beans and apples and onions on the side, and sauce over the top.
