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Categories:
chicken kosher salt freshly ground black pepper unsalted butter vegetable oil flour leeks celery seeds chicken broth apple cider thyme cooking apples egg noodles
Viewed: 55 - Published at: 3 years agoIngredients
- 8 chicken thighs (2 to 2 1/2 pounds)
- 1 teaspoon kosher salt, plus additional for seasoning
- Freshly ground black pepper
- 3 tablespoons unsalted butter, softened
- 1 tablespoon vegetable oil
- 2 tablespoons all-purpose flour, plus additional for dredging
- 3 leeks (white and green parts), halved lengthwise, sliced into thick half circles, and well rinsed (see Know-How, below)
- 1/2 teaspoon celery seeds
- 1/4 cup dry white vermouth
- 1 cup chicken broth, homemade, or low-sodium canned
- 1/2 cup apple cider
- 4 sprigs fresh thyme
- 2 firm cooking apples, such as Golden Delicious, cored and diced
- Parslied Egg Noodles, recipe follows, optional
Method
- 1.
- Preheat oven to 425 degrees F. Season chicken generously with some salt and pepper.
- Heat 1 tablespoon of the butter and the oil in a large, deep ovenproof skillet over medium-high heat.
- Dredge chicken in flour, shaking off any excess, and lay skin side down in the skillet.
- Cook chicken, turning once, until golden brown on both sides, about 8 minutes.
- Transfer to a platter.
- 2.
- 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 broth, apple cider, thyme, and the 1 teaspoon salt and bring to a boil.
- 3.
- Meanwhile, use a fork to work the 2 tablespoons flour into the remaining 2 tablespoons 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.
- Serve with Parslied Egg Noodles, if desired.
- Servings: 4-6
- Kosher salt
- 1 12-ounce package wide egg noodles
- 4 to 6 tablespoons cold unsalted butter, cut into bits
- 3 tablespoons chopped flat-leaf parsley
- Freshly ground pepper
- Bring a large pot of cold water to a boil over high heat and salt it generously.
- Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes.
- Ladle 1/4 cup of the noodle cooking water into a medium skillet.
- Whisk in the butter bit by bit over low heat, letting each piece melt completely before adding the next, to make a creamy sauce.
- Stir in the parsley and season with salt and pepper.
- Drain the noodles, toss with the sauce, and serve immediately.
- Calories: 867
- Total Fat: 34 grams
- Saturated Fat: 15.5 grams
- Total Carbohydrate: 96 grams
- Protein: 45 grams
- Sodium: 904 milligrams
- Cholesterol: 246 milligrams
- Fiber: 6.5 grams
- Calories: 430
- Total Fat: 15 grams
- Saturated Fat: 8 grams
- Total Carbohydrate: 61 grams
- Protein: 12 grams
- Sodium: 261 milligrams
- Cholesterol: 102 milligrams
- Fiber: 3 grams
