What is Chicken Normandy?

Chicken Normandy is a French dish of chicken and apples, usually with the addition of cream and brandy, since Normandy is a big producer of these items. I came across a recipe from a Cook's Country magazine and decided to give it a try. I made a few modifications so here's my version and it was VERY tasty!

Ingredients:

2 bone-in, skin-on chicken thighs
Salt and pepper
1 Tbsp vegetable oil
1 small apple, chopped
1/4 c onions, diced
1 clove garlic, minced
1/4 c brandy (I used Remy Martin)
1/4 c heavy cream
1/4 tsp dried thyme
1 tsp Dijon Mustard
1 tsp apple cider vinegar

Prep:

1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add chicken, skin-side down and brown for 5 minutes. Flip over and brown 5 minutes on the other side. Remove chicken and set aside.

2. Turn heat down to medium and add apple and onion. Cook until softened, 5 minutes. Add garlic and cook another minute. Add brandy and deglaze. Cook until liquid is reduced by half. Add cream, thyme, mustard and vinegar. Bring to a simmer.

3. Add chicken back, turning to coat with sauce. Cover and turn heat down to medium low. Simmer until chicken is cooked through, 20 minutes. Remove chicken to serving platter.

4. Turn heat up to high and boil until sauce is thickened. Pour over chicken and serve.