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In this recipe we brown the chicken on the stovetop, then braise the chicken in the oven, and then finish on the stovetop. You can make the whole dish on the stovetop if you wish. In step 6 just simmer the chicken on the stovetop (uncovered if skin-on, covered if using skinless chicken pieces), until cooked through and tender, 15-30 minutes. The reason to do it in the oven is to produce a crispy skin.
4 Tbsp butter
2 cooking apples (Fuji or Jonagold are perfect for this dish, do NOT use a red delicious), cored and sliced into wedges (you can peel or not)
Flour for dredging
4 whole chicken legs (with thighs)
Salt
1 large onion, peeled, sliced lengthwise (root to top) into wedges
1/2 cup brandy (apple brandy or Calvados if you have it)
2 cups apple cider (the cloudy type)
1 teaspoon dried thyme
1/2 cup cream
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1st Keep
 tihleigh
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