Description

Craving a warm, comforting meal that captures the essence of autumn? Braised Chicken Thighs and Apples combines crispy-skinned chicken thighs with a savory-sweet sauce of apples, apple cider, and leeks, all braised to tender perfection

Ingredients

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Braised Chicken Thighs and Apples uses fresh, seasonal ingredients for a hearty, flavorful result. Here’s what you’ll need for 4 servings:

8 bone-in chicken thighs (2 to 2 ½ pounds): Juicy, flavorful protein with crispy skin.
Kosher salt and freshly ground black pepper: Seasons the dish to taste.
2 tablespoons vegetable oil: For searing the chicken.
2 teaspoons fresh thyme leaves: Adds earthy, herbaceous flavor.
1 bunch leeks (white and green parts), halved lengthwise and sliced: Contributes mild, oniony sweetness.
¼ cup dry white wine: Enhances flavor with bright acidity.
1 cup low-sodium chicken broth: Forms the savory braising liquid.
½ cup apple cider: Adds sweet-tart depth.
2 tablespoons unsalted butter, at room temperature: Thickens and enriches the sauce.
2 tablespoons all-purpose flour: Creates a smooth, thickened sauce.
2 apples (such as Golden Delicious), chopped: Provides sweet, tender texture.

Why These Ingredients Matter

Chicken Thighs: Bone-in thighs stay juicy and develop crispy skin during searing.
Apples and Apple Cider: Add sweet-tart flavor that complements the savory sauce.
Leeks and Thyme: Provide aromatic depth and balance to the dish.
Butter and Flour: Create a velvety sauce that ties everything together.

Substitutions and Variations

Chicken Thighs: Use boneless thighs (reduce braising time to 20 minutes) or chicken drumsticks.
Vegetable Oil: Swap with olive oil or avocado oil.
Thyme: Replace with 1 teaspoon dried thyme or fresh rosemary.
Leeks: Substitute with 1 large onion or 2 shallots, sliced.
Dry White Wine: Use apple juice, additional cider, or chicken broth with 1 teaspoon lemon juice.
Chicken Broth: Swap with vegetable broth or water with bouillon.
Apple Cider: Replace with apple juice or additional broth with 1 tablespoon apple cider vinegar.
Butter: Use plant-based butter or olive oil for dairy-free.
Flour: Substitute with cornstarch (1 tablespoon) or gluten-free flour.
Apples: Use Granny Smith, Honeycrisp, or pears for a different flavor profile.
Gluten-Free: Use gluten-free flour or cornstarch and confirm broth is gluten-free.
Flavor Variations:
- Spicy Braised Chicken: Add ¼ teaspoon red pepper flakes with the leeks.
- Creamy Braised Chicken: Stir in ¼ cup heavy cream after braising.
- Maple-Glazed Chicken: Add 1 tablespoon maple syrup to the cider.
- Herb-Infused Chicken: Include 1 teaspoon fresh sage or rosemary with the thyme.
- Bacon Braised Chicken: Add 2 slices cooked, crumbled bacon with the apples.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 8 chicken thighs, kosher salt, black pepper, 2 tablespoons vegetable oil, 2 teaspoons thyme, 1 bunch leeks, ¼ cup white wine, 1 cup chicken broth, ½ cup apple cider, 2 tablespoons butter, 2 tablespoons flour, 2 apples.
Preheat the oven to 425°F (220°C).
Halve and slice leeks (white and green parts); chop apples; measure thyme.

Tip: Rinse leeks thoroughly to remove dirt; pat chicken dry for better browning.

Step 2: Sear Chicken

Sprinkle 8 chicken thighs generously with kosher salt and black pepper.
Heat 2 tablespoons vegetable oil in a large, deep ovenproof skillet over medium-high heat.
Place chicken skin-side down; cook until golden, about 4-5 minutes per side, flipping once.
Transfer chicken to a plate, reserving juices.

Tip: Sear in batches if needed to avoid overcrowding; keep skin intact for crispiness.

Step 3: Sauté Vegetables

Reduce heat to medium; add 2 teaspoons fresh thyme leaves and sliced leeks to the skillet.
Cook, stirring occasionally, until leeks soften, about 4 minutes.
Pour in ¼ cup dry white wine; scrape up browned bits with a wooden spoon. Cook until nearly dry, about 1-2 minutes.

Tip: Stir frequently to prevent burning; use a wooden spoon to deglaze effectively.

Step 4: Prepare Sauce

Stir in 1 cup low-sodium chicken broth, ½ cup apple cider, and a pinch each of salt and pepper; bring to a boil.
In a small bowl, mash 2 tablespoons butter with 2 tablespoons flour until smooth to form a beurre manié.
Whisk the butter-flour mixture into the skillet until dissolved.
Stir in chopped apples; remove from heat.

Tip: Mash butter and flour thoroughly for a smooth sauce; chop apples into bite-sized pieces for even cooking.

Step 5: Braise Chicken

Nestle chicken skin-side up in the skillet, along with any juices from the plate.
Transfer skillet to the oven; bake until chicken is cooked through (internal temperature of 165°F/74°C), about 25 minutes.

Tip: Check chicken temperature at 20 minutes to avoid overcooking; ensure apples are submerged in sauce for tenderness.

Step 6: Serve

Remove skillet from oven; let rest for 5 minutes.
Serve hot, about 2 chicken thighs with sauce and apples per serving.

Tip: Spoon sauce over chicken for maximum flavor; serve directly from the skillet for a rustic presentation.