Chicken, Leek and Apple Stew

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

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Chicken, Leek & Apple Stew

Yield: 4 servings

Prep Time: 30 min

Cook Time: 45 min

Ingredients:

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

Directions:

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.

Tips:

*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: RecipeGirl.com (Adapted slightly from Food Network Kitchens)