Ingredients:

Spice Essence

• 2 tablespoons paprika
• 2 tablespoons salt
• 1 tablespoon pepper
• ½ teaspoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 6 ounces thick cut bacon, diced

Other

• 4-6 boneless, skinless thighs each cut into three pieces
• ¼ cup flour
• ¼ cup finely chopped yellow onions
• ½ cup Calvados
• 1 cup apple cider
• 1 ½ cups thinly sliced apples
• ½ cup cream
• 4 tablespoons butter
• 1 tablespoon fresh thyme chopped

Instructions:

1. Mix spice essence ingredients together.
2. Cook bacon over medium until crisp.  Remove and drain leaving one tablespoon fat in the pan.
3. Season chicken pieces with the spice essence, then dredge in the flour.  Shake to remove any excess.  Add the chicken to the fat and cook until golden brown on both sides.  Remove and cover to keep warm.
4. Add the onions and sauté until soft.  Add the Calvados and stir to deglaze the pan. Simmer until reduced by half.  Add the cider, bring to a boil and cook until reduced by half.  Add the apples and cook, stirring until tender about 2 minutes.
5. Add the cream and simmer until reduced by half.  Stir in the thyme.  Stir in the butter one tablespoon at a time….you don’t really need it all.  Return chicken and any accumulated juices to the pan and cook until heated through.
6. I like to serve with over rice or orzo.