| Total: | 1 hr 5 min |
| Prep: | 25 min |
| Cook: | 40 min |
| Yield: | 4 to 6 servings |
| Total: | 1 hr 5 min |
| Prep: | 25 min |
| Cook: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 8 chicken thighs (2 to 2 1/2 pounds)
- 1 teaspoon kosher salt, plus additional for seasoning
- Freshly ground black pepper
- 3 tablespoons unsalted butter, softened
- 1 tablespoon vegetable oil
- 2 tablespoons all-purpose flour, plus additional for dredging
- 3 leeks (white and green parts), halved lengthwise, sliced into thick half circles, and well rinsed (see Know-How, below)
- 1/2 teaspoon celery seeds
- 1/4 cup dry white vermouth
- 1 cup chicken broth, homemade, or low-sodium canned
- 1/2 cup apple cider
- 4 sprigs fresh thyme
- 2 firm cooking apples, such as Golden Delicious, cored and diced
- Parslied Egg Noodles, recipe follows, optional
- Kosher salt
- 1 12-ounce package wide egg noodles
- 4 to 6 tablespoons cold unsalted butter, cut into bits
- 3 tablespoons chopped flat-leaf parsley
- Freshly ground pepper
Instructions
- 1. Preheat oven to 425 degrees F. Season chicken generously with some salt and pepper. Heat 1 tablespoon of the butter and the oil in a large, deep ovenproof skillet over medium-high heat. Dredge chicken in flour, shaking off any excess, and lay skin side down in the skillet. Cook chicken, turning once, until golden brown on both sides, about 8 minutes. Transfer to a platter.
- 2. Reduce the heat to medium, add the leeks and celery seeds, and cook until slightly soft, about 4 minutes. Pull the skillet from the heat, add the vermouth, and use a wooden spoon to scrape up any browned bits that cling to the pan. Add broth, apple cider, thyme, and the 1 teaspoon salt and bring to a boil.
- 3. Meanwhile, use a fork to work the 2 tablespoons flour into the remaining 2 tablespoons butter. Whisk the butter mixture into the skillet until dissolved. Stir in the apples. Return the chicken (now skin side up) along with any collected juices to the pan. Transfer to the oven and bake, uncovered, until the chicken is cooked through, tender, and lightly browned, about 25 minutes. Serve with Parslied Egg Noodles, if desired.
- Bring a large pot of cold water to a boil over high heat and salt it generously. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes. Ladle 1/4 cup of the noodle cooking water into a medium skillet. Whisk in the butter bit by bit over low heat, letting each piece melt completely before adding the next, to make a creamy sauce. Stir in the parsley and season with salt and pepper. Drain the noodles, toss with the sauce, and serve immediately.
Nutrition Facts
| Calories | 867 |
| Total Fat | 34 grams |
| Saturated Fat | 15.5 grams |
| Cholesterol | 246 milligrams |
| Sodium | 904 milligrams |
| Carbohydrates | 96 grams |
| Dietary Fiber | 6.5 grams |
| Protein | 45 grams |
| Calories | 867 |
| Total Fat | 34 grams |
| Saturated Fat | 15.5 grams |
| Cholesterol | 246 milligrams |
| Sodium | 904 milligrams |
| Carbohydrates | 96 grams |
| Dietary Fiber | 6.5 grams |
| Protein | 45 grams |
Reviews
This was delicious! I made it a second time and this time did not brown the chicken in a skillet. I followed one of Ina Garten’s recipes and baked my chicken (rubbed with olive oil, salt & pepper first. Then I let it cool and took off the skin and the bones and cut the remaining chicken meat into large chunks. Seemed more “stew-like” to me, plus I think the bones give the meat more flavor. Will definitely make again!
I’ve always enjoyed the Mild Onion taste of Leeks and wanted something different other than Potato Leek soup; so I tried out tis recipe for me and my two daughters (12 & 14. They raved over the noodles and said that the recipe is definately a MAKE AGAIN Daddy !! But the next time they’ll be assisting.
Really took me back to my German roots! The entire family loved this dish and it was super easy to make, but tasted like I had been cooking all day! Will definitely make this again! Only substitutions were dried thyme (didn’t have fresh on hand, used granny smith apples, and used 1/2 apple cider vinegar 1/2 apple juice as I didn’t have apple cider on hand. I also didn’t flour the chicken before browning them–they browned fine without the added flour and the sauce gets the addition of roux later, so really no need for it. Other than that, followed the recipe to a T.