Season the chicken with 2 teaspoons of the thyme and salt and black pepper. Heat the oil and 20 grams of the butter in a large saucepan over medium heat. Brown the chicken in 2 batches for 2-3 minutes. Remove.
Add the French shallots and remaining thyme to the pan and saute for 2 minutes. Pour in the cider, and bring to a boil, scraping off any sediment from the bottom. Return the chicken to the pan and cover. Reduce the heat to medium-low and cook for 35-40 minutes, or until the chicken is tender and the sauce has reduced (check occasionally to see if any water needs to be added.
Meanwhile, cook the potato and apple in a saucepan of boiling water for 15-20 minutes, or until tender. Drain and return to the pan over low heat to allow any remaining water to evaporate. Remove from the heat and mash with a potato masher. Stir in 2 tablespoons of the cream and the remaining butter with a wooden spoon, then season well with salt and pepper.
Stir the remaining cream into the stew and cook for another 2-4 minutes, or until the sauce has thickened. Serve at once with the potato and apple mash and a crisp green salad.
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|Serving Size: 1 Serving (803g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 512 (50%)|
|Amt Per Serving||% DV|
|Total Fat 56.9g||76 %|
|Saturated Fat 24.3g||121 %|
|Monounsaturated Fat 21.8g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 310.7mg||96 %|
|Sodium 382.3mg||13 %|
|Potassium 1955.8mg||51 %|
|Total Carbohydrate 74.6g||22 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 66.1g|
|Protein 56.2g||80 %|
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Calories per serving: 1026
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