Braised Chicken with Sautéed Apples

Peel the shallots, cut in half and slice. Rinse the chicken, pat dry and cut into 8 pieces. Heat the oil in a large saucepan and sweat the shallots until translucent. Remove from the pan. Sear the chicken, skin-side down, until golden brown, around 2-3 minutes. Remove the chicken from the pan. Deglaze the pan with Calvados then flambé. Add the flour and cook until light golden brown and nutty. Gradually stir in the cider and broth and then return the shallots and chicken to the pan along with the bay leaves and thyme. Simmer for about 40 minutes.

Meanwhile, rinse the apples, peel, cut in half, core and thinly slice. Melt the butter in a large frying pan, add the sugar and let caramelize. Add the apples and sauté for 2-3 minutes. Remove from the heat.

Add to the chicken around 5 minutes before the end of the cooking time. Stir in the cream and season with salt, pepper and lemon juice.