1 (3 1⁄2-pound) chicken, cut into 8 bone-in pieces
Salt and freshly ground black pepper
5 tablespoons butter
2 tablespoons olive oil
2 onions, diced
2 carrots, diced
3 sprigs thyme
1bay leaf
1⁄2 cup Calvados
1 cup Shield Cider
1 cup chicken stock
30 pearl onions
3 medium apples, peeled, cored and each cut into 8 wedges
1 cup crème fraîche.
1. Season the chicken with salt and pepper. In a large, heavy saucepan,...