Chicken, leek & apple casserole

Name: Chicken, leek & apple casserole
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 2 tbsp olive oil; 30 g unsalted butter; 8 chicken thighs; 2 Braeburn apples, peeled, cored and cut into wedges; 500 g leeks, trimmed; 1 unwaxed lemon, zest and juice; 150 ml dry vermouth; 1½ tbsp Dijon mustard; 250 ml chicken stock; 150 ml crème fraîche; 5 sprig/s thyme, leaves picked; 5 sprig/s tarragon, finely chopped; 25 g pack flat leaf parsley, leaves chopped, to serve

This 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.

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Serves4
CourseMain meal
Prepare10 mins
Cook55 mins
Total time1 hr 5 mins

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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
1½ tbsp Dijon mustard
250ml chicken stock
150ml crème fraîche
5 sprig/s thyme, leaves picked
5 sprig/s tarragon, finely chopped
¼ x 25g pack flat leaf parsley, leaves chopped, to serve

Method

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.