Chicken, Leek and Apple Stew

Name: Chicken, Leek and Apple Stew
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 pounds chicken thighs ((about 8 thighs)); 1 teaspoon kosher salt ((add additional salt for seasoning, as needed)); freshly ground black pepper, (to taste); 3 tablespoons unsalted butter, (divided); 1 tablespoon vegetable or canola oil; 2 tablespoons all purpose flour ((plus extra, for dredging)); 3 whole leeks (white and green parts)- (halved lengthwise, sliced into thick half circles, and well rinsed); ½ teaspoon celery seeds; ¼ cup dry white vermouth ((can sub white wine)); 1 cup chicken broth; ½ cup apple cider or apple juice; 4 sprigs fresh thyme; 2 medium Golden Delicious apples, (cored and diced)

What a warm and comforting fall dinner recipe!

⏱️ 75 menit 🔪 Persiapan: 30 menit 🔥 Masak: 45 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeGirl

Bahan-bahan

4 porsi

2 pounds chicken thighs ((about 8 thighs))
1 teaspoon kosher salt ((add additional salt for seasoning, as needed))
freshly ground black pepper, (to taste)
3 tablespoons unsalted butter, (divided)
1 tablespoon vegetable or canola oil
2 tablespoons all purpose flour ((plus extra, for dredging))
3 whole leeks (white and green parts)- (halved lengthwise, sliced into thick half circles, and well rinsed)
½ teaspoon celery seeds
¼ cup dry white vermouth ((can sub white wine))
1 cup chicken broth
½ cup apple cider or apple juice
4 sprigs fresh thyme
2 medium Golden Delicious apples, (cored and diced)

Langkah-langkah

Preheat the oven to 425° F. Season the chicken generously with a little bit of salt and pepper. Heat 1 tablespoon of butter and the oil in a large, deep ovenproof skillet over medium-high heat. Dredge the chicken in flour, shaking off any excess, and lay it skin-side-down in the skillet. Cook the chicken, turning once, until it is golden brown on both sides, about 8 minutes. Transfer to a platter.
Reduce the heat to medium, add the leeks and celery seeds, and cook until slightly soft, about 4 minutes. Pull the skillet from the heat, add the vermouth, and use a wooden spoon to scrape up any browned bits that cling to the pan. Add the broth, apple cider, thyme, and the 1 teaspoon of salt and bring to a boil.
Meanwhile, use a fork to work the 2 tablespoons of flour into the remaining 2 tablespoons of butter. Whisk the butter mixture into the skillet until dissolved. Stir in the apples. Return the chicken (now skin-side up) along with any collected juices to the pan. Transfer to the oven and bake, uncovered, until the chicken is cooked through, tender and lightly browned, about 25 minutes.