1 chicken, cut into 8 pieces 2 Tablespoons unsalted butter 2 Tablespoons olive oil 1 onion, thinly sliced 1/4 cup apple brandy 2 cups apple juice 1 cup diced tomatoes 1 teaspoon gf dijon mustard 1/8 teaspoon fresh ground pepper 1 Tablespoon gf flour 1 Tablespoon water 1/2 cup cream 3 Tablespoons fresh parsley, chopped
Rinse and dry chicken.
Melt butter and add oil to a large, heavy skillet over medium-high heat. Add chicken and brown on all sides. Remove from pan.
Add onion and saute until soft. Return chicken to pan and add brandy. Light a match to burn off alcohol. When flame dies down, add apple juice. Reduce heat to simmer and reduce by half. Cover and simmer for 25 more minutes. Remove chicken and keep warm.
Add tomatoes, mustard and pepper to pan. Mix flour with water and add to pan, stirring to blend in. Cook for 5 minutes or until sauce thickens. Add cream, stir to blend and add chicken back to pan. Cook for 5 more minutes. Serve sprinkled with parsley.