Poulet à la Normande | Recipe Cart | Recipe Cart

Ingredients

• 1 3-4 pound chicken, cut into 8 bone-in pieces
• Salt and black pepper
• 3 tablespoons olive oil, duck fat or chicken fat
• 1/2 cup Calvados or cognac
• 1 1/4 cups hard cider, preferably a yeasty French one
• 15 pearl onions, peeled (frozen is fine)
• 1 1/2 pounds honeycrisp apples, or any variety that doesn’t melt when cooked
• 2 tablespoons cornstarch
• 5 tablespoons crème fraîche (see note)