Chicken, Leek and Apple Stew

This dish is gluten-free adaptable– see tips below the recipe…

Yield: 4 servings

Prep Time: 30 min

Cook Time: 45 min

Chicken, Leek & Apple Stew


2 pounds chicken thighs (about 8 thighs)
1 teaspoon kosher salt, plus additional for seasoning
freshly ground black pepper
3 Tablespoons unsalted butter, softened (divided)
1 Tablespoon vegetable or canola oil
2 Tablespoons all-purpose flour, plus additional for dredging
3 whole leeks (white and green parts), halved lengthwise, sliced into thick half circles, and well rinsed
1/2 teaspoon celery seeds
1/4 cup dry white vermouth
1 cup chicken broth
1/2 cup apple cider
4 sprigs fresh thyme
2 whole Golden Delicious apples, cored and diced


1. Preheat oven to 425° F. Season chicken generously with some salt and pepper. Heat 1 Tablespoon of butter and the oil in a large, deep ovenproof skillet over medium-high heat. Dredge chicken in flour, shaking off any excess, and lay skin side down in the skillet. Cook chicken, turning once, until golden brown on both sides, about 8 minutes. Transfer to a platter.

2. Reduce the heat to medium, add the leeks and celery seeds, and cook until slightly soft, about 4 minutes. Pull the skillet from the heat, add the vermouth, and use a wooden spoon to scrape up any browned bits that cling to the pan. Add broth, apple cider, thyme, and the 1 teaspoon salt and bring to a boil.

3. Meanwhile, use a fork to work the 2 Tablespoons flour into the remaining 2 Tablespoons butter. Whisk the butter mixture into the skillet until dissolved. Stir in the apples. Return the chicken (now skin-side up) along with any collected juices to the pan. Transfer to the oven and bake, uncovered, until the chicken is cooked through, tender and lightly browned, about 25 minutes.


*If preparing this recipe as gluten free, just be sure that you use a gluten free all-purpose flour in place of regular, and use chicken broth and apple cider that is free of gluten.
*Leeks have a reputation for being "gritty." To clean leeks, place in the basket of a salad spinner with water and swish leeks around to flush out the dirt. Then let the dirt settle to the bottom of the bowl and lift out the basket.
*Serve with hot cooked noodles that have been tossed with butter and parsley.

Source: (Adapted slightly from Food Network Kitchens)

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