Time: 1 hour.
Complexity: easily
Servings: 4

Crispy-seared chicken thighs are braised with tender leeks and apples in natural non-alcoholic apple cider, resulting in a juicy, fruity, and spicy flavor of early autumn. A perfect idea for a big Sunday dinner with the family.

Ingredients:

• 8 bone-in chicken thighs (1-1.2 kg)
• 2 tablespoons of vegetable oil
• 2 teaspoons fresh thyme leaves
• 1 bunch leeks (white and green parts), halved lengthwise and thinly sliced
• 1/4 cup dry white wine
• 1 cup lightly salted chicken broth
• 0.5 cups natural non-alcoholic apple cider
• 2 tablespoons unsalted butter, room temperature
• 2 tbsp. flour
• 2 Golden Delicious apples, sliced

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, apples, white wine, leeks, thyme, apple cider

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Preparation:

Step 1
• Preheat oven to 220°C. Season the chicken generously with salt and pepper.
Step 2
• Heat vegetable oil in a large, deep oven-safe skillet over medium-high heat. Place the chicken skin-side down and cook, turning once, until golden brown on both sides. Transfer to a plate.
Step 3
• Reduce heat to medium, add thyme and leeks to the pan, and cook, stirring occasionally, until the vegetables have softened, about 4 minutes. Pour in the wine and scrape up any browned bits with a wooden spoon. Cook until the pan is almost dry. Add the broth, apple cider, a pinch of salt, and black pepper, and bring to a simmer.
Step 4
• In a small bowl, cream the butter and flour together with a fork until smooth. Stir the butter and flour mixture into the skillet until completely melted. Add the apples and remove from the heat. Place the chicken, skin-side up, in the skillet, along with any juices. Bake until the chicken is cooked through, about 25 minutes.

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