Braised Chicken

Recipe

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These cider chicken thighs savory, tart, tender and crispy. It’s baked in a delicious leek and apple cider sauce Perfect served with brown basmati rice or mashed potatoes. If you want an impressive but super easy meal then this one is for you.

Total Time

35 min

Servings

8 people

Cuisine

American

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ingredients

– vegetable oil – chicken thighs – salt for taste – pepper for taste – leeks - tap to see more ...

STEPS

– Preheat oven to 375. Heat oil over medium heat in a large cast iron skillet. Pat chicken dry and season with salt and pepper. Once the pan is hot add the thyme and then the chicken to your skillet skin side down. Cook about 4 minutes on each side. Make sure to cook in batches. Set to the side.

STEPS

– In the same skillet add the leeks, flour, and apple cider vinegar and apple cider, scraping brown bits up from the pan. Bring the sauce to a boil then add the chicken stock. Add chicken back to the skillet. Cover the skillet and place in the oven for 25-30 minutes.

STEPS

– Remove the skillet from the oven. Then place the chicken on a rimmed baking sheet on the top shelf and broil until the chicken starts to crisp. This may take 1 or 2 minutes. Leave the oven door open to keep an eye on it because the chicken can burn quickly.

STEPS

– Meanwhile, simmer the sauce for 10 minutes. Add the unsalted butter to the skillet and stir until melted. Add more salt and pepper for taste. Place chicken on a serving platter and spoon the leek sauce over the chicken. Garnish with fresh thyme and serve. This dish goes perfectly with basmati brown rice or mashed potatoes.

READY

Enjoy!

So good!

April

Author:

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