Fall is the perfect time for meals like this...slow-braised meat, soft onions, and warm, rich broth.  Makes the house smell delicious too!

Chicken Normandy
adapted from Simply Recipes

4 tablespoons butter
2 Fuji apples, cored, peeled and sliced into wedges
flour
8 chicken thighs
salt
1 onion, peeled, sliced in wedges lengthwise
1/2 brandy
2 cups apple cider
1 teaspoon thyme
1/2 cup cream (I used milk)

Season chicken pieces with salt and let it at room temperature for 20 minutes.

Preheat oven to 375 degrees.  Saute apple slices in 2 tablespoons butter in a large oven-proof skillet over medium heat until they start to brown.  Remove apple slices to plate lined with paper towels to drain.  Sprinkle with salt.

Add remaining 2 tablespoons butter to pan.  Dredge chicken pieces in flour, shake off excess.  Fry chicken on medium heat 3-5 minutes per side, until golden brown.  Remove and set aside.  Add onions to skillet; increase heat to medium-high.  Saute onions until just starting to brown.

Add brandy to the skillet.  Use wooden spoon to scrape up any browned bits from the bottom of the skillet.  Cook until reduced to about half.  Add apple cider and bring to a boil.  Stir in thyme and pinch of salt.

Place chicken pieces back in skillet on top of onions, skin side up.  Bake uncovered at 375 degrees for 30 minutes.

Remove pan from oven (watch out for the hot handle!) and remove chicken; set aside on warm plate.  Add apples to skillet, return to stove on high heat, and boil until sauce is reduced by half.  Remove from heat and add cream (or milk) and stir.  Add salt and pepper to taste.

Serve chicken with the apples and onions and top with sauce.