by Matt "Mathies" Butler
Braised Chicken Thighs and Apples
8 Bone in chicken thighs
2 tbs oil
2 tsp fresh thyme
1 bunch leaks
1/4 cup white wine
1/2 cup apple cider
1 cup chicken broth
2tbs butter
2tbs flour
2 apples (Granny Smith) chopped
Preheat oven to 425. Sprinkle chicken with salt and pepper. Heat oil in a deep ovenproof skillet over medium heat. Place chicken skin side down flipping once until golden brown on both sides. Take from pan out to side.
Add thyme and leaks to skillet and cook until softened. Pour in wine and scrape bottom of pan. Cook until skillet is almost dry, add broth, cider and pinch of salt and pepper and bring to a boil.
Use a fork to mash butter and flour together in a small bowl until smooth. Whisk butter flour mixture in skillet until dissolved. Stir in apples and remove from heat. Nestle the chicken skin side up in skillet. Cover and place in oven and cook through. About 25 minutes.
