Poulet Vallee d’Auge (French chicken stew)

It's rich from the brandy, and salty and smoky from the bacon - the perfect dish. 

Ingredients

• 2 slices thick-cut bacon, cut into ½ slices
• 3 tsp + 3 tsp unsalted butter
• 2 Braeburn apples, peeled, cored, and cut into 8 to 12 wedges 
• 4 full chicken legs, split into thighs and drumsticks
• Kosher salt 
• Freshly ground black pepper 
• 1 small leek, halved and cut on a bias into 1cm rounds
• 1 shallot, diced 
• 1½ tbsp (30 ml) Calvados 
• ½ cup dry white wine  
• ½ cup apple cider 
• ½ cup chicken broth (stock)
• 3 sprigs thyme 
• 1 bay leaf 
• 2 parsnips, peeled and cut on a bias into 1 cm thick rounds
• 2 carrots, peeled and cut on a bias into 1 cm thick rounds
• ¼ cup crème fraiche or full-fat sour cream 
• ½ lemon, juiced 
• 1½ tbsp finely chopped parsley 

Instructions

1. Cook bacon in a large heavy-bottomed saucepan over medium heat until crisp, 7 to 9 minutes. With a slotted spoon, remove the bacon to a plate. Add 3 tap butter to pan drippings with apples. Cook until golden, about 5 to 7 minutes. Transfer apples to a plate and set aside. 
2. Increase heat to medium-high and add remaining butter. Season chicken with salt and pepper and working in batches, cook chicken until golden, about 5 minutes per side. Transfer the chicken to plate with bacon and set aside. 
3. Add leek and shallot to pan and cook, stirring frequently, until soft, about 3 minutes. Remove pan from heat, add Calvados and cook until liquid has absorbed. Return to heat, add wine, cider, broth, thyme and bay leaf. Bring to a boil and cook for 2 or 3 minutes.
4. Add parsnips, carrots, chicken and bacon and return to a boil. Reduce heat and simmer, covered until chicken is cooked through and the vegetables are tender, about 25 minutes.

It's rich from the brandy, and salty and smoky from the bacon - the perfect dish.