Ingredients Jump to Instructions ↓

  1. 1/2 cup flour

  2. 1/2 teaspoon salt

  3. 1/4 teaspoon freshly ground black pepper

  4. 2 tablespoons butter

  5. 1 (4-pound) chicken, cut into 8 pieces

  6. 5 cloves garlic, minced

  7. 12 pearl onions, peeled

  8. 1/4 cup apple brandy, like Calvados (or 1/4 cup apple juice)

  9. 1 cup dry white wine

  10. 2 Granny Smith apples, peeled, cored, chopped into 1/2-inch pieces

  11. 1/2 pound small button mushrooms

  12. 2 teaspoons chopped fresh thyme

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. In shallow dish, place flour, salt and pepper. Coat chicken with flour mixture, patting off excess. In large, non-stick skillet, melt butter over medium-high heat. Add chicken and brown on all sides. Transfer chicken to large, oven-proof baking dish with cover.

  2. To same skillet, add garlic and pearl onions. Reduce heat to medium-low and cook for 2 minutes, until garlic is fragrant but not brown. Add apple brandy to pan, tip pan to ignite brandy and let alcohol burn off. When flame dies, add white wine to pan. Use wooden spoon to scrape any bits off bottom of pan. Transfer garlic and onion mixture to baking dish; add apples, mushrooms and thyme. Cover and bake in oven until chicken is tender, about 45 minutes.


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