Curried Chicken

1 whole chicken, cut into 8 pieces and skin removed

salt and ground black pepper to taste

1 tablespoon paprika, or to taste

1 tablespoon butter

1 apple, cored and chopped

1 onion, chopped

1 tablespoon curry powder, or more to taste

1 (10.75 ounce) can cream of mushroom soup

1 cup half-and-half cream

Preheat an oven to 350 degrees F (175 degrees C).

Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.

Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.

Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).