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Rachael revisits an old favorite meal of sautéed chicken with apples, pears + a generous splash of apple brandy on top of cheesy puréed potatoes—an update of a recipe she originally wrote in 2008. She wanted to bring it back because she and John planted some fruit trees several years ago, and they just had their first big crop of apples and a smaller crop of pears. As Rach says, it's such a silly-easy dish and crazy delicious.
- 2 ½ pounds peeled Yukon gold potatoes , cut into 2-inch cubes
- ¾ cup half-and-half
- 2 tablespoons butter
- White pepper and nutmeg , freshly grated
- 8-10 ounces ripe Taleggio or Camembert cheese, trim rind and cut into pieces
- 2 crisp apples
- 2 pears, peeled and sliced
- ½ lemon
- 8 boneless, skinless chicken thighs or 4 breasts
- Salt and pepper
- 1 cup flour
- 2 teaspoons granulated onion
- 2 teaspoons ground sage
- 2 teaspoons ground thyme
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon sugar
- 3 tablespoons Calvados or Apple Jack
- 1 cup chicken bone broth
- 2 tablespoons chives, minced
- 2 tablespoons fresh thyme , chopped
For the cheesy potatoes, cover potatoes with water and bring to a boil, then salt the water and cook to tender.
Warm the half-and-half and butter in a small pot and season with white pepper and nutmeg to taste.
Drain potatoes and put through food mill back into the pot. Stir in the hot half-and-half and the cheese until combined. Cover pot to keep warm. (If holding for more than 15 to 20 minutes, place pot in a larger, wider pan with about 1 inch of simmering water.)
For the chicken, douse the apples and pears with a little lemon juice. Season chicken with salt and pepper.
Place flour in a shallow dish and season with granulated onion, sage and thyme. Dredge the chicken with the seasoned flour and heat olive oil in a large nonstick skillet over medium to medium-high heat. Brown the chicken on both sides, 7 to 8 minutes, then remove. Add butter to pan and melt, then add apples and pears and season with a bit of salt and the sugar. Toss and sauté 2 to 3 minutes until tender-crisp. Add brandy, then stock, slide the chicken back into the pan and simmer 2 to 3 minutes more.
Serve potatoes topped with chicken and apples and pears and garnish with chives and thyme.