Devon Chicken and Cider Braise with Leeks
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Ingredients
- 8 chicken thighs, bone-in skin-on
- 3 leeks, sliced
- 300 ml dry cider
- 200 ml chicken stock
- 80 ml double cream
- 20 g butter
Nutrition (per serving)
- Calories
- 651 kcal
- Protein
- 45.3 g
- Carbohydrate
- 6 g
- of which sugars
- 5.1 g
- Fat
- 46.7 g
- of which saturates
- 17.8 g
- Fibre
- 2.5 g
- Salt
- 1.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the butter in a large flameproof casserole and brown the chicken thighs skin-side down for 5-6 minutes, then turn and brown the other side. Set aside.
- 2
Fry the sliced leeks in the same dish for 6 minutes until starting to soften.
- 3
Return the chicken to the dish, pour in the dry cider and chicken stock, and bring to a simmer.
- 4
Cover and cook for 30 minutes until the chicken is cooked through with no pink remaining.
- 5
Stir in the double cream and simmer uncovered for 5 minutes to thicken slightly.
- 6
Season to taste and serve with mashed potato or crusty bread.
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