骨付きチキン（チキンのノルマンディー風）｜George ジョージさんのレシピ書き起こし

Remove excess muscle and fat from the bone-in chicken thigh, and remove the upper half of the bone and cartilage.
Roast the thin part of the foot with a gas burner and remove the tip.
Cut in half down the middle and divide the boneless top into two equal halves.

Peel the apple, remove the seeds, and cut into large pieces. ,
Do not discard the skin.
Chop the onion and garlic.

Sprinkle salt on both sides of 1.
Pour olive oil into a frying pan and fry the bones removed from step 1 side by side.
Remove when the skin turns golden brown.

Discard the remaining oil in the frying pan and wipe it with kitchen paper.
Put the chicken thigh meat back in and add the olive oil.
Add onions and garlic and fry.

When the onion and garlic are fragrant, add (A), the toasted bones, apple peel and scraps and simmer.
Stew for 10 to 15 minutes without bones and 30 minutes for bones.

Arrange the cut apples in another frying pan and bake.
When it is browned, add butter (for caramelizing) and sugar to caramelize.
Add sherry vinegar and mix.

鶏もも肉を取り出したフライパンに生クリームを入れ、沸騰したら裏漉しする。
再びフライパンに戻し入れ、バター(ソース用)を入れて弱めの中火で加熱し、軽く煮詰める。

ソースのフライパンに鶏もも肉を戻し入れる。
弱火～中火で温め、お皿に盛り付ける。
6のりんごを添え、ソースをかけて完成。