Chicken Thighs with Leeks & Garlic
French farmhouse chicken braised on a bed of leeks and garlic in apple juice, white wine, and brandy. The pan juices reduce into a concentrated cream sauce that’s worth every minute.
YIELD
4 servingsPREP
30 minCOOK
90 minREADY
2 hrsThis is the kind of cooking that sounds fancy but is really just patience and good ingredients.
Chicken thighs rest on a bed of diced leeks and sliced garlic, then get bathed in apple juice, dry white wine, and a splash of brandy. Ham or bacon nestled alongside adds a smoky, salty undercurrent.
Everything braises uncovered for up to ninety minutes until the chicken is meltingly tender.
The real magic happens after: the pan juices get reduced until intensely concentrated, then finished with cream for a sauce that coats the back of a spoon.
Kitchen Tips
- Use the tender green tops of the leeks along with the whites; they add color and flavor
- Reduce the braising liquid aggressively before adding cream; a watery sauce won’t have the same punch
- Brandy is optional but adds a warm, fruity complexity that apple juice alone can’t match
- Diced ham gives a saltier bite; lean bacon adds smoke. Pick based on what flavor direction you want
Ingredients
Directions
Make a bed of the leeks, cut into large dice, including the tender greens.
Add sliced garlic, then apple juice, wine and brandy.
Top with chicken thighs and ham or bacon.
Place in oven and let simmer, uncovered, for 1 to 1½ hours, or until chicken is tender.
Pour off liquid, skim fat, then boil down until it is reduced to an intensely flavored liquid.
Add cream, then taste for salt and pepper.
Comments
