Poulet à la Bretonne with Caramelized Apples

Ingredients

• 4 chicken thighs, bone-in and skin-on 4 chicken thighs, bone-in and skin-on
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• Salt and pepper to taste Salt and pepper to taste
• 2 apples, peeled, cored, and sliced 2 apples, peeled, cored, and sliced
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 30g (12g saturated)
• Carbohydrates: 12g (8g sugars)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Season the chicken thighs with salt and pepper.
2. 2.
   In a large skillet, heat the butter and olive oil over medium-high heat.
3. 3.
   Add the chicken thighs to the skillet, skin-side down, and cook until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
4. 4.
   In the same skillet, add the shallots and garlic. Sauté until fragrant and translucent.
5. 5.
   Deglaze the skillet with white wine, scraping the bottom to release any browned bits.
6. 6.
   Add the chicken broth, heavy cream, and thyme sprigs to the skillet. Bring to a simmer.
7. 7.
   Return the chicken thighs to the skillet, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
8. 8.
   While the chicken is simmering, heat a separate skillet over medium heat. Add the sliced apples and brown sugar. Cook until the apples are caramelized and golden brown.
9. 9.
   Serve the Poulet à la Bretonne with the caramelized apples on top. Garnish with fresh parsley.

Treat your ingredients with care...

• Chicken thighs — Make sure to pat them dry before seasoning to ensure a crispy skin.
• Shallots — Finely chop them to release their flavor into the sauce.
• Apples — Choose firm apples that hold their shape when cooked, such as Granny Smith or Honeycrisp.
• Brown sugar — Adjust the amount according to your desired level of sweetness.
• Fresh parsley — Add it just before serving to enhance the dish's freshness.

Tips & Tricks

• For a lighter version, you can use half-and-half or a lighter cream substitute.
• Serve Poulet à la Bretonne with crusty bread or steamed rice to soak up the delicious sauce.
• If you prefer a thicker sauce, you can whisk in a tablespoon of flour or cornstarch mixed with water.
• Experiment with different apple varieties to find your favorite flavor combination.
• To save time, you can prepare the caramelized apples in advance and reheat them before serving.

Serving advice

Serve Poulet à la Bretonne with a side of roasted vegetables or a fresh green salad for a complete and satisfying meal. Don't forget to spoon some of the creamy sauce over the chicken and apples for an extra burst of flavor.

Presentation advice

Arrange the chicken thighs on a platter, spoon the sauce over them, and artfully place the caramelized apples on top. Garnish with a sprinkle of fresh parsley for a pop of color. Serve with a side of roasted vegetables or steamed rice to create an appealing and appetizing presentation.