Chicken, leek and apple casserole

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

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.