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Ingredients

• 1/2 cup plus 2 Tbs.  hard apple cider
• 2 tablespoons  Dijon mustard
• 1 tablespoon plus 1 tsp.   chopped fresh tarragon
• 1 tablespoon  chopped fresh parsley
• 1 tablespoon  melted unsalted butter
•   Kosher salt and freshly ground black pepper
• 2 medium   carrots, peeled and sliced on the diagonal 1/4 inch thick
• 1 small   fennel bulb, trimmed, quartered, and cut lengthwise through the core into 1/2-inch-thick wedges
• 1 large   yellow onion, cut into medium dice
• 4 pound  chicken, cut into 8 serving pieces, trimmed of extra skin and fat, patted dry
• 1/4 cup  creme fraiche
• 1 teaspoon  cornstarch
• 1/2 cup   lower-salt chicken broth
• 1 teaspoon  cider vinegar
• 1 large   Granny Smith apple (unpeeled), cored and cut into 1/2-inch pieces
• 1 large  Braeburn apple (unpeeled), cored and cut into 1/2-inch pieces

Description

I Love Preparing The Classic Norman Combination Of Chicken, Apples, And Cream During The Winter Months. This Roasted Version Adds Mustard And Tarragon For Extra Depth, Plus Carrots, Fennel, And Onion For A One-dish Meal.

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