Apple cider and apples give this braised chicken dish a decidedly fall feel.
• Prep time: 25 minutes
• Cook time: 35 minutes
• Yield: Serves 4
• 2 apples, chopped
• 1/2 cup apple cider
• 2 tbsps vegetable oil
• 1/4 cup dry white wine
• 2 tbsps all-purpose flour
• 2 tsps fresh thyme leaves
• 8 x chicken thighs or breasts
• 1 cup low-sodium chicken broth
• kosher salt and freshly ground black pepper
• 2 tbsps unsalted butter, at room temperature
• 1 bunch leeks (white and green parts), halved lengthwise and sliced
- Preheat the oven to 425 degree F. Sprinkle the chicken generously with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium-high heat. Place the chicken in the skillet skin-side down and cook, flipping once, until golden on both sides. Transfer to a plate.
- Reduce the heat to medium, add the thyme and leeks to the skillet and cook, stirring occasionally, until softened, about 4 minutes. Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the skillet is nearly dry. Stir in the broth, apple cider and a pinch each of salt and pepper and bring to a boil.
- Use a fork to mash the butter and flour together in a small bowl until smooth. Whisk the butter-flour mixture into the skillet until dissolved. Stir in the apples and remove from the heat. Nestle the chicken skin-side up in the skillet along with any collected juices from the plate. Bake until the chicken is cooked through, about 25 minutes.
This great family recipe is thanks to Food Network at https://www.foodnetwork.com/recipes/food-network-kitchen/braised-chicken-thighs-and-apples-5496986