Gourmet Cider-Braised Chicken & Leeks

Gourmet Cider-Braised Chicken & Leeks

60 mins
medium
4 servings

Tender chicken leg quarters braised in a rich cider and crème fraîche sauce with flavorful leeks. A perfect weeknight meal.

ChickenEasyFall

Equipment Needed

  • Instant-read Thermometer
  • Large oven-safe skillet

Ingredients

  • 2.00 poundsBone-in, skin-on chicken leg quarters(About 4 pieces)
  • 2.00 teaspoonsKosher salt(For seasoning)
  • 1.00 teaspoonFreshly ground black pepper(For seasoning)
  • 2.00 tablespoonsOlive oil(Extra virgin)
  • 6.00 mediumLeeks(White and light green parts only)
  • 4.00 mediumGarlic cloves(Minced)
  • 1.00 tablespoonAll-purpose flour(For thickening)
  • 1.50 cupsApple cider(Freshly pressed)
  • 0.25 cupCalvados (apple brandy)(Optional)
  • 0.25 cupFresh tarragon(Finely chopped)
  • 1.00 containerDairy-free crème fraîche(7-8 oz)
  • 1.00 tablespoonApple cider vinegar(For tang)
  • 1.00 teaspoonDijon mustard(For flavor)

Instructions

1

Preheat oven to 375°F (190°C). Season chicken with salt and pepper.

Estimated time: 5 minutes

2

Heat olive oil in a large oven-safe skillet over medium heat. Sear chicken skin-side down until golden brown (10-15 minutes).

Estimated time: 15 minutes

3

Remove chicken from skillet and set aside. Add leeks and garlic to the skillet and cook until softened (5-7 minutes).

Estimated time: 7 minutes

4

Stir in flour and cook for 1 minute. Gradually whisk in apple cider and Calvados (if using).

Estimated time: 5 minutes

5

Bring to a simmer, then reduce heat and cook until sauce thickens (8-10 minutes).

Estimated time: 10 minutes

6

Stir in dairy-free crème fraîche, apple cider vinegar, and Dijon mustard. Season with pepper.

Estimated time: 2 minutes

7

Return chicken to the skillet, skin-side up. Roast for 25-30 minutes, or until chicken is cooked through.

Estimated time: 30 minutes

8

Garnish with fresh tarragon leaves.

Estimated time: 1 minutes

9

Serve hot with crusty bread and lemon wedges.

Estimated time: 2 minutes