If there's a dinner that screams "It's fall, y'all!", it's this recipe for Apple Cider Braised Chicken! You can almost feel the snuggliest sweater and scarf wrapping around you when you sit down to eat this delicious dinner! It's perfect after an afternoon walk in the woods.

2 lbs chicken thighs (4 thighs are about 2 lbs)

Salt & pepper for seasoning

4 shallots, diced (about 4 Tbsp)

1 rib celery, diced (about 2 Tbsp)

4-5 sprigs thyme

2 cloves garlic, chopped small

4 oz bacon (about 6 slices), chopped

2 Tbsp apple brandy

2 Tbsp flour (can use 1:1 gluten-free flour blend)

⅓ cup chicken stock

1½ cups hard dry apple cider, like Strongbow. This is equivalent to one bottle.

½ cup creme fraiche

2 Tbsp Dijon mustard

2 apples, cut into wedges

Preheat oven to 350°F.

Pat the chicken thighs dry with a paper towel, then season with salt and pepper. If you have time, store them uncovered in one layer overnight in the fridge without salt and pepper. This will provide a very crispy skin.

Heat a large skillet over medium-high heat and brown the chicken thighs until golden, skin side first. Remove to a platter and set aside.

If there's too much fat left, you can discard some. Fry the bacon pieces until the fat is rendered, then remove the bacon to the same platter as the chicken.

Add the shallots, celery, and thyme to the skillet and cook over low heat until soft, but not brown, about 5-7 minutes. Add the garlic and cook for 30 seconds longer.

Add the apple brandy and stir while scraping the bottom of the pan. Cook until the alcohol burns off. Sprinkle the flour over and stir until it has become a paste, then add the chicken stock. Stir until it becomes a thick gravy, then pour in the apple cider and stir till it is combined.

Return the chicken and bacon to the pan, add 2-3 sprigs of thyme, and bring to a boil. Put the skillet into the preheated oven and bake for 1 hour.

About 15 minutes before the chicken is done, fry the apple wedges. Use some of the reserved chicken fat or butter.

Take the chicken out of the oven and let it rest while you mix the creme fraiche and Dijon mustard. Remove the chicken pieces to a platter. Add 4 to 5 Tablespoons of the sauce to the creme fraiche to temper it, then whisk the creme fraiche mixture into the rest of the sauce.

Serve the chicken with sauce, rice, cooked apples, and buttered peas.

Bon Appétit!