800g skinless chicken thighs
30ml dijon mustard (2 tablespoons)
2 apples (total weight 250g) peeled and slivered (golden delicious sweetens, granny smith adds tang)
250ml (1 cup) unsweetened apple juice
100ml (2,5 cup) thick cream
30ml (2 tablespoons) brandy (optional)
approximately 15ml (1 tablespoon) corn flour (optional)
large pinch of cinnamon
Roll chicken in seasoned flour until completely coated.
Arrange rounded sides up in a buttered baking dish to fit without overlapping – a deep 23cm pie dish in perfect.
Spread mustard over the chicken.
Add apple slices, pressing them right down between the portions.
Pour over apple juice.
Dust with cinnamon.
Bake covered at 180 degrees Celsius for 1 hour and 10 minutes until tender.
Using a slotted spoon remove the chicken to a serving dish with side to hold the sauce.
Cover the chicken should not brown and return to a low oven to keep warm.
Add cream to juices and puree in a blender until smooth.
Rinse a saucepan with water to prevent scorching, add the sauce and either boil, stirring,
until reduced, thicken and a rich colour or thicken with cornflour slaked with the brandy, or a little milk if preferred.
When the sauce is the consistency of thick cream, pour it over the chicken.
Serve 2 portions per person, with a generous portion of the sauce.