This chicken recipe is perfect for chilly nights after apple picking! (Plus, it’s really easy to make!)
- 6-8 chicken legs
- 6-8 chicken thighs
- 2 tbs olive oil
- 2 tbs butter
- 2 stalks celery, diced
- 1 large onion, diced
- 3 c. apple, diced (Use whatever apples you have! My personal favorite are honey crisp.)
- 1/4 c. cognac
- 1/2 tsp thyme
- 1 c. dry white wine
- 1 c. chicken stock
- 1/2 c. apple cider
- 1 tsp dijon mustard
- 2 tbs corn starch
- 1/4 c. water
Preheat the oven to 375°.
Lay your chicken legs and thighs out on a clean surface and pat dry with paper towels. Sprinkle salt and pepper liberally on each side.
Melt the butter and olive oil in a large dutch oven on medium heat. When the butter and olive oil mixture is very hot, add the chicken one layer at a time. Sear the chicken 1-2 minutes on each side and set aside on a dish. Finish all the chicken and set aside.
Add the celery, onion, and apple to the drippings and cook until slightly tender. Add the cognac. Step back, and using either a match or long lighter flambé the diced celery, onion, and apple until the flame dies out. Add the thyme and cook for another 5 minutes.
Add the white wine, chicken stock, and apple cider. Stir in the dijon mustard. Bring to a boil then lower the heat and simmer for 5 minutes. Add the chicken thighs back into the pot.
Put a tight-fitting lid on the dutch oven and place in the oven for 45 minutes to one hour. Once finished, remove the dutch oven from the oven and place back on the stove on medium heat. Mix the corn starch in the water and slowly add the mixture to the dutch oven. Thicken the gravy to your desired consistency.
Serve over wide egg noodles. Enjoy!