Chicken Normande with Mashed Apples and Potatoes

Meh. Not terrific. It smelled great, but it didn't taste like much. Oh well.

Chicken Normande with Mashed Apples and Potatoes
Courtesy of Bon Appétit



3 cups canned low-salt chicken broth
1 cup apple cider or apple juice
8 ounces parsnips, peeled, cut into 1/2-inch cubes
1 3/4 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch cubes
3/4 pound Golden Delicious apples (about 2 large), peeled, cored, cut into 1/2-inch cubes
5 tablespoons butter
8 skinless boneless chicken thighs, cut into 1-inch pieces
6 teaspoons minced fresh thyme
2 tablespoons all purpose flour
1 cup frozen peas, thawed
1/3 cup brandy
1/3 cup whipping cream

Combine first 3 ingredients in heavy large pot and bring to boil. Reduce heat to medium, cover and simmer until parsnips are tender, about 5 minutes. Using slotted spoon, transfer parsnips to small bowl. Add potatoes and apples to same pot. Cover; simmer until very tender, about 20 minutes. Remove from heat. Using slotted spoon, transfer potatoes and apples to large bowl; add 3 tablespoons butter. Mash until almost smooth. Season with salt and pepper. Pour broth mixture from pot into medium bowl; reserve pot.

Sprinkle chicken with salt, pepper and 4 teaspoons thyme; dust with flour. Melt remaining 2 tablespoons butter in reserved pot over medium-high heat. Add half of chicken. Sauté until brown and cooked through, turning with tongs, about 5 minutes. Using slotted spoon, transfer sautéed chicken to 11x7x2-inch glass baking dish. Repeat with remaining chicken. Top with parsnips, remaining 2 teaspoons thyme and peas. Return broth mixture to same pot; add brandy and whipping cream. Boil over medium-high heat until sauce is reduced to 1 1/4 cups, scraping up browned bits, about 3 minutes. Season with salt and pepper. Spoon over chicken. Cover with potato-apple mixture. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)

Preheat oven to 350°F. Bake casserole uncovered until potato topping is crusty and chicken filling is heated through, about 35 minutes (about 45 minutes if refrigerated).