Chicken Normande with Mashed Apples and Potatoes

Ingredients

• 2 tablespoons flour 
• 1 cup apple cider 
• 0.3 cup brandy 
• 5 tablespoons butter 
• 6 teaspoons thyme sprigs fresh minced
• 3 cups chicken broth canned
• 8 ounces parsnips peeled cut into 1/2-inch cubes
• 1 cup peas frozen thawed
• 0.8 pound delicious apples cored peeled cut into 1/2-inch cubes ( 2 large)
• 8  chicken thighs boneless skinless cut into 1-inch pieces
• 0.3 cup whipping cream 
• 1.8 pounds yukon gold potatoes peeled cut into 1/2-inch cubes

Equipment

• bowl
• oven
• pot
• slotted spoon
• tongs
• glass baking pan

Directions

1. Combine first 3 ingredients in heavy large pot and bring to boil. Reduce heat to medium, cover and simmer until parsnips are tender, about 5 minutes. Using slotted spoon, transfer parsnips to small bowl.
2. Add potatoes and apples to same pot. Cover; simmer until very tender, about 20 minutes.
3. Remove from heat. Using slotted spoon, transfer potatoes and apples to large bowl; add 3 tablespoons butter. Mash until almost smooth. Season with salt and pepper.
4. Pour broth mixture from pot into medium bowl; reserve pot.
5. Sprinkle chicken with salt, pepper and 4 teaspoons thyme; dust with flour. Melt remaining 2 tablespoons butter in reserved pot over medium-high heat.
6. Add half of chicken. Sauté until brown and cooked through, turning with tongs, about 5 minutes. Using slotted spoon, transfer sautéed chicken to 11x7x2-inch glass baking dish. Repeat with remaining chicken. Top with parsnips, remaining 2 teaspoons thyme and peas. Return broth mixture to same pot; add brandy and whipping cream. Boil over medium-high heat until sauce is reduced to 1 1/4 cups, scraping up browned bits, about 3 minutes. Season with salt and pepper. Spoon over chicken. Cover with potato-apple mixture. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
7. Preheat oven to 350°F.
8. Bake casserole uncovered until potato topping is crusty and chicken filling is heated through, about 35 minutes (about 45 minutes if refrigerated).