As temps gradually cool, you may start seeking a comforting weeknight recipe with a touch of autumn flair. And we’re here to report that we’ve found that fall-forward, nourishing, warming experience in Amandine Bernardi’s creamy cider chicken.

The dish is straight out of Bernardi’s cookbook, One Pot. As you may have guessed, every recipe in the book can be made in a simple Dutch oven — don’t expect a sink full of dirty dishes and finicky specialty tools. Instead, you can revel in simple, elegant takes on ratatouille, beef bourguignon, and coq au vin (did we mention Bernardi is French?) without breaking a sweat.

But we’re especially drawn to that creamy cider chicken because it calls for fresh apples. Apple season is upon us and we like to see how this mellow fruit can brighten up savory dishes. Here, the fruit is paired with dry, hard cider to add a zingy tartness to decadent crème fraîche and mild chicken thighs. The entrée calls for just seven ingredients and comes together in five steps (one of which is “serve hot”). The result is a simple yet show-stopping dish that balances tangy flavors and luxurious textures in every bite.

Creamy Cider Chicken Recipe

Prep Time: 10 minutes

Cooking Time: 50 minutes

Serves: 4

Ingredients

2 tablespoons sunflower oil
4 chicken thighs
1 tablespoon all-purpose (plain) flour
2 cups (16 fl oz/475 ml) French dry cider (cidre brut) or a dry hard cider
Salt and pepper, to taste
4 Golden Delicious apples, peeled, cored, and cut into eighths
3 tablespoons crème fraîche

Directions

Heat the oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 5 minutes on each side. Sprinkle the flour and stir well.
Pour the cider, then season with salt and pepper. Cover, reduce the heat to medium, and cook for 25 minutes.
Add the apples and cook for another 10 minutes.
Stir in the crème fraîche and cook for another 3 minutes.
Serve hot.