Chicken Vallee d'Auge


Chicken thighs, heavy cream, coniac, chicken stock, apple cider, onions, shallots, apple, lemon, chopped parsley, olive oil, butter, salt and pepper


Salt and pepper the chicken. Fry in olive oil and butter. Add onions and shallots. Pour some of the excess fat. Add apples and lemon juice. Add coniac. Let fire die down then add stock and cider. Bake at 350 degrees until it is fork tender. When out of the oven, add heavy cream and a little more coniac. Cook down. Dish and garnish with parsley.