This is one of those seasonal dishes that is so simple and yet so flavoursome. I like to use chicken thighs when slow cooking, as they stay moist and succulent, as well as providing more flavour in your sauce. You could always pull out the bones once cooked if you prefer. Serve this with some lovely local, sweet new potatoes that are about now, steamed or boiled with a couple of cloves of garlic – when cooked squash the garlic into some butter with a fork, crush into the cooked potatoes, and season – a delicious, easy weekday supper.
|Chicken with Leeks & Cider Recipe|
- 6 chicken thighs
- 2 large trimmed leeks (about 500g) washed & sliced into thick rounds
- 2 tbsp butter
- 1 tbsp plain flour
- 300ml dry cider (I used Aspall’s)
- 300ml chicken stock
- 4 sprigs of thyme
- Salt & pepper
- Trim any excess fat off of the chicken thighs and then season with salt and pepper on both sides. Melt the butter over a medium low heat, and brown the chicken on both sides. Remove from pan and set aside.
- Add the leeks to the same pan you cooked your chicken and sauté on a low heat for 5 to 7 minutes until soft. Then, add the flour and stir in well with the leeks, cooking for a couple of minutes. Take the pan off the heat and stir in the cider and stock, a little at a time.
- Put the pan back on the heat, bring up to boiling point and then add your chicken thighs and two sprigs of thyme. Turn the heat down to low, cover and simmer for thirty minutes. Taste and season accordingly.
- Remove the leaves from the remaining thyme and scatter over the finished dish when served.
Delicious with mashed potato or crushed new potatoes as above.