- PREP TIME: 10 minutes
- COOK TIME: 1¼ hours
- SERVES: 4
- Preheat oven to 200C. Sauté the Jazz™ apple pieces and bay leaves in half the butter in a frying pan set over a moderate heat for 4 minutes, until lightly-browned, then add the onion and cook for 3 minutes. Set aside.
- Fry the chicken pieces in the remaining butter for 3 minutes on each side, until browned, then return the Jazz™ apple mixture. Pour in the Calvados and cook until almost evaporated, then add the stock and bring to a boil. Simmer for 3 minutes, then season with salt and pepper. Transfer to a casserole dish and bake for 15 minutes, until the chicken is firm and the sauce has begun to thicken.
- Mix in the crème fraîche and parsley, then serve.