Chicken with Leeks, Apples and Cider

I had a conversation in which we ranked chicken parts. Yes, a very important debate here.

This judgement was based on taste, not nutritional value or ease of cooking. No other parts were under consideration. In other words, you can have the feet.

We decided:

1. Thighs
2. Drumsticks
3. Wings
4. Breasts

To celebrate: a recipe using the champions of our discussion, chicken thighs and legs.

Get the chicken.

Chicken legs.

Chicken legs.

Chop the parts into pieces and season them, then get them browning.

Seasoned and into the pan.

Seasoned and into the pan.

Lots of time to get the leeks ready.

Leeks.

Leeks.

Wash the leeks well and cut them into 1″ pieces.

Cut into 1" pieces.

Cut into 1″ pieces.

The chicken is browned.

Browned chicken pieces.

Browned chicken pieces.

Add the leeks to the pan and brown them.

Browning the leeks.

Browning the leeks.

Get the apples.

Apples.

Apples.

Peel, core and slice one of the apples and brown the pieces.

Peeled, cored, sliced and frying in butter.

Peeled, cored, sliced and frying in butter.

Back to the leeks: when they’ve been cooking for 10 minutes, add the flour and stir in.

Add the flour.

Add the flour.

After a few minutes of cooking that, add the cider (off the heat).

Adding the cider.

Adding the cider.

Back on the heat, bring the mixture to a boil and put the chicken pieces back in the pan.

Chicken, back into the pan.

Chicken, back into the pan.

Six sprigs of thyme went in there too.

Thyme.

Thyme.

Add the browned apples, turn the heat down, put a lid on it and wait.

Add the apples.

Add the apples.

Peel, core and slice the other apple and brown those pieces in butter.

The other apple (you know the drill).

The other apple (you know the drill).

After 30 minutes, remove the chicken and reduce the cooking liquid.

Reduce the liquid.

Reduce the liquid.

Add the cream and heat through.

Add the double cream.

Add the double cream.

Chicken with Leeks, Apples and Cider.

Chicken with Leeks, Apples and Cider.

Chicken with Leeks, Apples and Cider.

So tasty! Because it was chicken thighs and legs. Though the cider didn’t hurt.

Here’s the recipe:
http://www.telegraph.co.uk/foodanddrink/recipes/6326355/Chicken-with-leeks-apples-and-cider-recipe.html

Chicken with Leeks, Apples and Cider
Serves 4

Ingredients

8 chicken thighs
55 g (2 oz) unsalted butter
700 g (1 lb 9 oz) leeks (untrimmed weight)
2 dessert apples
1 Tbsp plain flour
500 ml (18 fl oz) dry cider
8 sprigs thyme
150 ml (5 fl oz) double cream
1 tsp caster sugar

Method

Season the chicken pieces and heat 25 g (1 oz) of the butter in a large sauté pan (one with a lid) or a wide casserole. Brown the chicken on both sides, then set the pieces on one side. Be careful not to burn the butter.

Remove the tough outer leaves from the leeks. Trim the bases and cut off the tough, very dark leaves at the top. Wash the leeks really well, making sure that you get rid of any soil that has lodged in them. Cut into rounds about 3 cm (1 in) thick.

Peel and core one of the apples, then cut it into wedges. Melt 15 g (1/2 oz) of the butter in a small frying-pan and gently brown the apple pieces on each side. Set aside.

Add the leeks to the fat in the chicken pan and sauté without browning for about 10 minutes – the leeks should soften but not become sloppy. Add the flour and stir it into the juices. Continue to cook for a couple of minutes. Take the pan off the heat and slowly add the cider, stirring all the time.

Put the pan back on the heat, bring to the boil then add the chicken, six sprigs of the thyme and the sautéed apple. Immediately turn the heat down to a simmer. Put the lid on and leave to cook over a low heat for about 30 minutes. The chicken should be cooked through, with no trace of pink.

Lift the chicken pieces out of the casserole and simmer the cooking juices until reduced by about a third. Add the cream, bring to the boil and cook for a couple of minutes.

Peel, core and cut up the other apple into wedges, and put it in the small frying-pan in which you cooked the first apple. Sauté gently in the remaining 15 g (1/2 oz) butter, adding the caster sugar to help the slices caramelise nicely on the outside.

Add the chicken back to the sauce and heat gently. At the last minute, add the sautéed apples. Pick the leaves off the remaining sprigs of thyme, sprinkle over the chicken and serve immediately with mash or boiled new potatoes.

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9 thoughts on “Chicken with Leeks, Apples and Cider

  1. Reblogged this on Today,s Thought and commented:
    If this dish tastes half 🌓 as good as it looks it will be on my must prepare list for the future. Having said that, I have decided in the fall of my life to get my physical being down to the spring of my life weight with the promise, once obtained, to cook once a week for the winter of my life. I think I can taste this dish, just looking at it.

  2. I love making this but I do so in my slow cooker. I much prefer legs and thighs to breast and they cook to perfection in the slow cooker. The aroma as its cooking gets you salivating. I always have some extra cider to drink with the meal alongside some fresh crusty bread or sometimes courgette loaf – delicious.
    http://ciderbarrelgirl.wordpress.com

  3. Pingback: Chicken with Leeks, Apples and Cider | Inside Kel's Kitchen

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