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Essential Olive Oil1litre
1litreItem price
£5.75Price per unit
57.5p/100mlThis takes inspiration from classic, creamy French casseroles. The leeks release gentle flavour into the sauce while they braise, turning meltingly tender. Serve with mashed potatoes and buttered greens or a warm crusty baguette.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180°C, gas mark 4. Heat ½ the oil and butter in a large casserole dish over a medium-high heat, add the chicken thighs, skin-side down, and cook, turning occasionally, until golden all over (about 10 minutes). Transfer to a plate and set aside.
Heat the remaining oil and butter in the casserole, add the apples and cook until beginning to caramelise (5-7 minutes). Remove and set aside with the chicken. Cut the leeks into 3cm pieces and add to the pan; cook over a low heat for 6-8 minutes until softened but not coloured. Add the 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 crème fraîche. Bring up to a simmer before returning the chicken thighs, skin-side up, to the pan along with the apples. Scatter in the thyme and tarragon; season. Cover, transfer to the oven and braise for 20-25 minutes until the chicken is cooked through with no pink meat remaining. Stir in the lemon juice and scatter over the parsley.
Kaapzicht Bush Vine Chenin Blanc, South Africa because this casserole calls for something fruity and bold.
Typical values per serving when made using specific products in recipe
Energy | 3,165kJ/ 762kcals |
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Fat | 55g |
Saturated Fat | 22g |
Carbohydrates | 18g |
Sugars | 15g |
Fibre | 4.6g |
Protein | 38g |
Salt | 1.1g |
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£5.75Price per unit
57.5p/100ml0 added
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£2.00Price per unit
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£4.98 each est.Price per unit
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£1.70Price per unit
34p each0 added
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59p each est.Price per unit
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£1.70Price per unit
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£10.50Price per unit
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£1.25Price per unit
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£1.00Price per unit
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£1.40Price per unit
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Quantity of Cooks' Ingredients Thyme in trolley 0
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80pPrice per unit
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£1.50Price per unit
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80pPrice per unit
32p/10g