Roasted Chicken Thighs with Apples, Creamy Cider Sauce, and Madagascar Vanilla Fleur de Sel

Preparation

1. Preheat the oven to 200°C.

2. Place the chicken thighs in an ovenproof dish and season with pepper to taste. Bake for 30 to 40 minutes, until the skin is golden brown and the chicken is cooked through.

3. Meanwhile, wash the apples, then cut them into quarters and remove the cores.

4. Melt the butter in a large skillet over medium heat, then sauté the apple wedges until they are lightly browned and tender.

5. Pour in the cider, then let it reduce for a few minutes over low heat.

6. Add the heavy cream and stir. Let it simmer for a few minutes until the sauce is smooth and creamy.

7. Add the cooked chicken thighs to the pan with the sauce and apples, then continue cooking for 2 to 3 minutes over low heat to coat the chicken in the sauce.

8. Add a pinch of Le Guérandais Madagascar Vanilla Fleur de Sel just before serving.