Poulet a la Normande

Pat the chicken very dry w paper towels and season well w s&p. Heat fat in a large Dutch oven or deep skillet (I use a slow cooker) over med-hi until shimmering. Brown in batches, skin side down until deep golden, 6-8 min. Flip and sear the other side until golden, 3 min. If flambeing, gently warm Calvados in saucepan over med heat. Protect your hand, use a long match to light liquor and pour over chicken. If not, turn off heat and add Calvados. When sizzling subsides, turn heat to med lo and bring to a simmer and cook for 4 min to evaporate alcohol. Add cider and onions and bring to a boil over med heat. Turn down to gentle simmer. Core apples and cut intp 1 1/2″ chunks and place on top of chicken. Cover and cook, checking to ensure a gentle simmer, until chicken is cooked through, 35-40 min (or longer on low in slow cooker).Remove chicken and cover. Make a slurry w cornstarch and 3 T cold water. Stir into braising liquid and simmer 1 minute until thickened. Stir in creme fraiche and season to taste. Serve over mashed potatoes.

Chicken 1 3-4 lb chicken cut up
Duck fat 3 T
Calvados or cognac 1/2 c
Hard Cider 1 1/4 c
Pearl onions 15 (frozen is fine)
Crisp apples 1 1/2 lb
Cornstarch 2 T
Creme Fraiche 5 T