Cider Braised Chicken Thighs In Leek Cider Sauce
Savory, tart, and tender crispy chicken thighs are braised then baked in a leek cider sauce.This dish is lovely served with brown basmati rice or mashed potatoes.
A perfect easy Autumn dinner! Ready in 35 minutes or less!
- 1 tablespoon vegetable oil
- 8 chicken thighs
- salt for taste
- pepper for taste
- 2 leeks cleaned well and thinly sliced
- 1 tbs all-purpose flour
- 1 cup apple cider vinegar
- ¼ cup apple cider juice optional not a part of the cookbook recipe but I added it to the recipe
- 2 ½ cups chicken stock
- 2 tbs unsalted butter
- 8 sprigs of thyme (optional not a part of the cookbook recipe but I added it to the recipe
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.
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.
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.
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.