Apple cider and apples give this braised chicken dish a decidedly fall feel.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 4 |
Ingredients
- 8 bone-in chicken thighs (2 to 2 1/2 pounds)
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 teaspoons fresh thyme leaves
- 1 bunch leeks (white and green parts), halved lengthwise and sliced
- 1/4 cup dry white wine
- 1 cup low-sodium chicken broth
- 1/2 cup apple cider
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons all-purpose flour
- 2 apples, such as Golden Delicious, chopped
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 624 |
| Total Fat | 43 g |
| Saturated Fat | 12 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 13 g |
| Protein | 32 g |
| Cholesterol | 190 mg |
| Sodium | 1136 mg |
Reviews
This was sooooo good! And thanks to the reviewer who suggested the sweet potato addition (I just happened to have one on hand)! Makes it a whole meal in one pan and a perfect additional flavor to this dish!
This is a definite keeper! I used 3 gala apples (not red delicious which are too mushy) and the gravy created in the baking process was like candy. So sweet and the apple really added to the chicken. Don’t skimp on the leek, it will cook down.
This is really good. We used 6 thighs. Next time I will use boneless. (Just for ease of eating). My bunch of leeks was 3. Not too bad , but I thought they were a little overpowering. I wanted one more apple. Hubs not sure. Served with thin buttered and parsley noodles, and roasted honey nut squash.
I’ve never cooked leeks. I don’t even know if I’ve tasted them.
How many will I need?
How many will I need?
Great Fall/Winter meal! Easy peasy! Absolutely had become a favorite chicken dish. The chicken and thyme and apples together are fabulous. Didn’t have fresh thyme used dried. No problem. Can’t say enough about not only the ease of this dish but the incredible flavor!
Barbara Shroyer
Barbara Shroyer
According to my family, this is the best chicken they’ve ever had. This is the best chicken recipe ever! Easy to make and so delicious. The chicken came out a perfect golden brown color and so juicy.
I thought I had thawed out chicken thighs but really it was chicken breasts. It was still delicious!! The sauce had great depth of flavor and it was perfect for the kids.
Really good. Add an onion and extra salt!
This was great as written. Even our young grandchildren loved it. A winner! Second time around I didn’t have leeks so substituted cabbage, shallots, and carrots and it was equally delicious.
Fabulous recipe !
I added a sweet potato w the apples …. The sauce is divine
I added a sweet potato w the apples …. The sauce is divine