Normandy-Style Cider-Braised Chicken Thighs with Caramelized Onions, Glazed Carrots, and Buttered Egg Noodles

Begin by prepping the vegetables: Wash and peel 1 lb of carrots, then slice them diagonally into 1/2-inch thick coins. Peel 2 large yellow onions and slice them into thin half-moons. Core 1 Granny Smith apple and cut into 8 wedges. Mince 3 cloves of garlic and finely chop 0.25 cup of fresh parsley.

Pat 4 chicken thighs dry with paper towels and season both sides generously with salt and black pepper. In a large, heavy-bottomed skillet or Dutch oven, heat 2 tbsp of neutral oil over medium-high heat.

Place the chicken thighs skin-side down in the pan. Sear for 8-10 minutes without moving them to develop a deep golden-brown crust and render the fat. This creates the 'fond' (brown bits) necessary for the sauce. Flip and sear for 2 minutes on the other side. Remove chicken to a plate and set aside.

Reduce heat to medium. In the same pan with the chicken fat, add 2 tbsp of unsalted butter. Add the sliced onions and apple wedges. Sauté for 12-15 minutes, stirring occasionally, until the onions are deeply caramelized and mahogany in color.

Add the minced garlic and the leaves stripped from 4 sprigs of fresh thyme. Cook for 1 minute until fragrant. Sprinkle 1 tbsp of all-purpose flour over the onion mixture and stir for 1 minute to cook out the raw flour taste.

Deglaze the pan by pouring in 1.5 cups of dry hard cider. Use a wooden spoon to scrape all the caramelized bits (fond) off the bottom of the pan. Stir in 1 cup of chicken stock and 1 tbsp of Dijon mustard.

Add the sliced carrots to the pan and nestle the chicken thighs back into the liquid, ensuring the crispy skin remains above the surface of the broth. Bring to a simmer, then cover and reduce heat to low. Cook for 25 minutes.

While the chicken braises, bring a large pot of water to a boil with a pinch of salt. Add 12 oz of dried egg noodles and cook for 8-10 minutes until tender. Drain the noodles and return them to the pot. Toss with the remaining 2 tbsp of unsalted butter and half of the chopped parsley.

Once the chicken is cooked through (internal temperature of 165°F) and carrots are tender, remove the chicken and carrots to a serving platter. Increase the pan heat to medium-high.

Whisk 0.25 cup of heavy cream into the pan sauce. Simmer for 3-5 minutes until the sauce reduces slightly and coats the back of a spoon. Taste and adjust seasoning with salt and pepper.

Serve the chicken and glazed carrots over a bed of the buttered egg noodles. Pour the cider-cream sauce and caramelized onions over the top, and garnish with the remaining fresh parsley.