Chicken Normandy

Method

1. Season chicken with salt and pepper to taste. In large heavy skillet, heat oil over medium heat; add chicken and brown well on all sides. Remove chicken and place in full-size steamtable pans. Keep warm.
2. Add onion to skillet and sauté until transparent, about 3 minutes. Add sliced apples and celery and sauté 2 more minutes. Sprinkle flour over apple-celery mixture and cook, stirring constantly, two minutes, until thickened. Gradually add apple cider and chicken broth, a little at a time, stirring constantly, until mixture comes to a boil and thickens. Stir in cream and bring to a boil. Pour evenly over chicken in steamtable pans and bake in a 350°F oven for 30 to 40 minutes or until chicken is tender and mixture is reduced. Adjust seasoning.
3. To Serve: For each serving, arrange chicken pieces on a plate and ladle 1/2 to 1 cup sauce over chicken. Accompany with roasted parsnips, carrots, potatoes and other root vegetables. Garnish with crumbled bacon and minced chives, if desired.