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1
Trim fat off chicken.
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2
Season flour with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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3
Dredge chicken in flour and shake off excess back into the bowl; reserve 1 1/2 tablespoons flour.
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4
In a Dutch oven or large, flameproof casserole dish, melt the butter with the oil over med-high heat; saute the chicken until golden brown (5-7 minutes).
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5
Remove to a plate and pour off all but 1 tablespoon of oil from the pan.
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6
Add the shallots and saute until soft and fragrant (1 minute).
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7
Add the cider and wine and bring to a boil, scraping up any brown bits.
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8
Tie the thyme, cloves, cinnamon, and bay in a cheesecloth bag and add to the wine mixture.
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9
Boil for 5 minutes.
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10
Add the chicken stock, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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11
Return the chicken to the pan along with any juices that have collected on the plate.
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12
Add the carrots and potatoes; simmer, covered, over low heat until the chicken and vegetables are tender (25-30 minutes).
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13
Bring a saucepan of water to a boil; add the peas or beans and boil just until tender (2 minutes for peas; 8 minutes for beans).
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14
Drain and rinse well under cold water.
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15
When the chicken is done, remove it to a serving dish, and cover it to keep it warm.
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16
Skim as much fat as possible off the top of the liquid in the pan.
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17
Dissolve reserved flour in 2 1/2 tablespoons stock or water; mix into the stew.
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18
Boil over high heat until slightly thickened (1-2 minutes).
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19
Stir in the cream and season to taste with salt and pepper.
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20
Return the chicken to the stew.
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21
Add the peas and simmer 1-2 minutes longer to heat through.
