1 Cut the chicken into 8 or 10 pieces and season them.
2 Peel and finely chop the onion and shallots. Sauté them together with the chicken pieces in hot butter. Add a little oil if you're worried the butter might brown too much.
3 Add the thyme and bay leaf and let turn golden over medium heat.
4 Pour in the calvados and then flambé (keep a damp kitchen towel handy to smother the flames if needed).
5 Add the cider. Season with salt and pepper, then let simmer gently for about an hour.
6 Five minutes before the chicken is done, whisk together the egg yolk, heavy cream, and mustard in a bowl. Thin it out with a little of the cooking liquid from the chicken.
7 Drain the chicken pieces and keep them warm. Pour the cream mixture and the beurre manié into the pot.
8 Thicken the sauce over low heat, whisking constantly. Whatever you do, don't let it boil. Return the chicken pieces to the sauce for a moment to warm them through. Transfer the chicken and sauce to a warm, shallow serving dish. Sprinkle with chopped parsley. Serve with steamed potatoes, rice, or fresh spinach. Delicious and easy to make.
A proper Norman recipe. Personally, I sauté the chicken pieces until they're white on the outside, then add finely sliced shallots with a touch of lemon thyme. I season, then flamé with calvados. I add the cider and let it reduce by half, then stir in the heavy cream. Cook gently for 20 minutes, then remove the chicken pieces and strain the sauce over them. I serve it in little ramekins with sautéed apple slices on the bottom and creamy round rice. You can also make this recipe with a nice farm-raised hen.
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