Chicken, leek and apple casserole

Name: Chicken, leek and apple casserole
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: European, British, Moroccan, African
Ingredients: 2 tbsp olive oil; 30g unsalted butter; 8 chicken thighs; 2 braeburn apples, peeled cored and cut into wedges; 500g leeks, trimmed; 1 unwaxed lemon, zest and juice; 150ml dry vermouth; 1 1/2 tbsp Dijon mustard; 250ml chicken stock; 150ml creme fraiche; 5 sprigs thyme leaves picked; 5 sprigs tarragon finally chopped; 1/4 x 25g pack flat leaf parsley, leaves chopped to serve

2 steps

Prep:10minCook:55min

Creamy french casserole. Serve with mash buttered greens or a warm crusty bread.

Updated at: Wed, 16 Aug 2023 19:31:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories990.6 kcal (50%)

Total Fat71.2 g (102%)

Carbs28.2 g (11%)

Sugars16.3 g (18%)

Protein47.1 g (94%)

Sodium393.4 mg (20%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspolive oil

30gunsalted butter

8chicken thighs

2braeburn apples

peeled cored and cut into wedges

500gleeks

trimmed

1unwaxed lemon

zest and juice

150mldry vermouth

1 ½ Tbspdijon mustard

250mlchicken stock

150mlcreme fraiche

5 sprigsthyme leaves

picked

5 sprigstarragon

finally chopped

0.3 x 25gflat leaf parsley

leaves chopped to serve

Instructions

Step 1

Preheat oven 180 °c . Heat 1/2 oil and butter in a large casserole dish over a medium -high heat, add the chicken thighs, skin-side down, cook turning occasionally, until golden all over ( about 10 minutes). Transfer to a plate and set aside.

Step 2

Heat the remaining oil and butter in the casserole, add the apples and cook until beginning to caramelise (5-7mins). Remove and set aside with the chicken. Cut the leeks into 3cm pieces and add to the pan. Cook over a low heat for 6-8mins until softened but not coloured. Add lemon zest fry for 20 seconds then deglaze the pan with the vermouth, scraping the base. Stir in the mustard then add the stock and creme fraiche. Bring up to simmer before returning the chicken thighs skin side up, to the pan along with the apples. Scatter in the thyme and tarragon. Cover transfer to the oven and braise for 20-25minutes until the chicken is cooked through with no pink meat remaining. Stir in lemon juice and scatter parsley.