Zubereitung

1. 1

   Pat the chicken pieces dry and season them all over with salt and pepper.

2. 2

   Heat the clarified butter in a large braising pot and brown the chicken pieces in batches over medium to high heat until golden all over, then take them out.

3. 3

   Cut the onions into strips and the unpeeled apples into wedges. Soften the onions in the cooking fat until translucent, add the apples and the sugar and let them caramelise briefly.

4. 4

   Dust over the flour, let it cook briefly and deglaze with the Apfelwein and the chicken stock. Add the bay leaf and the thyme and bring the sauce to the boil, stirring.

5. 5

   Return the chicken pieces with their released juices to the pot, put on the lid and braise over low heat until the meat is cooked and comes away easily from the bone; the juices that run out must be clear.

6. 6

   Take out the chicken pieces and keep them warm. Remove the bay leaf, stir the cream into the sauce and let it reduce a little uncovered over medium heat.

7. 7

   Season the sauce with salt and pepper, put the chicken back in and serve sprinkled with parsley.