Poulet Vallée D’Auge

Ingredients

• 3 pink lady apples, cored and diced
• 2 pears, cored and diced
• 100g butter, divided
• 1 tablespoon olive oil
• 2 kg bone-in skin-on chicken thighs and/or drumsticks
• Salt and freshly ground pepper to taste
• 2 large shallots or onions, finely chopped
• ¼ cup Calvados brandy (substitute: any plain brandy or cognac)
• 1-2 cups apple or pear cider
• ¾ cup chicken stock
• 3 sprigs thyme
• 3 bay leaves
• ½ to 1 cup creme fraiche, depending how creamy you like it
• Chopped fresh parsley to garnish