Cider House Chicken

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
657
FAT
110%
CHOL
53%
SOD
29%

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Ingredients for 4 servings

1/4 cup extra virgin olive oil (EVOO), divided

2 small, organic baby chickens, broken down into 4 legs and 4 breasts (or, instead of a whole chicken, buy already-cut, bone-in, skin-on breasts and thighs)

2 medium carrots, chopped

2 medium onions, chopped

1 tablespoon tomato paste

2 bay leaves

3 sprigs thyme

3 sprigs parsley

1/2 cup plus 2 tablespoons Calvados or other apple brandy, divided

1 cup hard cider, such as Woodchuck brand (if unavailable, mix 1 cup cloudy apple cider with 1 tablespoon white wine vinegar)

1 cup chicken stock

Hot sauce, to taste

A dash of nutmeg

3 Honeycrisp apples, sliced into 1/2 inch disks across the core

2 tablespoons butter

1/2 cup heavy cream

A handful of parsley, chopped

1 multi-grain baguette

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