Chicken with leek, apples and cider, by Diana Henry

Ultimate comfort food that can transport you to Normandy or the South-West with the cider-y flavour. Needs around 20 minutes of prep time, plus an hour in the oven.
 
Ingredients:

·        8 skin-on, bone-in British free-range chicken thighs, or a mixture of joints
·        40g unsalted butter
·        700g leeks
·        2 eating apples
·        1 tbsp plain flour
·        500ml dry cider
·        6 fresh thyme sprigs, plus leaves from 2 more sprigs to garnish
·        150ml double cream
·        1 tsp caster sugar
 

Method:

1.   Season the chicken pieces with salt and pepper and heat 25g of the butter in a large sauté pan with a lid or a wide casserole. Brown the chicken on both sides, about 3-5 minutes each, then transfer to a plate while you cook the leeks. Make sure not to burn the butter (take off the heat if necessary).
2.   Remove the tough outer leaves from the leeks. Trim the bases and cut off the tough, very dark leaves at the top. Wash the leeks really well, making sure you get rid of any soil, then cut into 3cm lengths. Add the leeks to the butter in the chicken pan and sauté without browning for about 10 minutes. They should soften but not become sloppy.
3.   Meanwhile, peel one of the apples, halve and cut into wedges. Melt the remaining butter in a small frying pan, then add the apple pieces and gently brown the edges on each side.
4.   Season the chicken pieces with salt and pepper and heat 25g of the butter in a large sauté pan with a lid or a wide casserole. Brown the chicken on both sides, about 3-5 minutes each, then transfer to a plate while you cook the leeks. Make sure not to burn the butter (take off the heat if necessary).
5.   Remove the tough outer leaves from the leeks. Trim the bases and cut off the tough, very dark leaves at the top. Wash the leeks really well, making sure you get rid of any soil, then cut into 3cm lengths. Add the leeks to the butter in the chicken pan and sauté without browning for about 10 minutes. They should soften but not become sloppy.
6.   Meanwhile, peel one of the apples, halve and cut into wedges. Melt the remaining butter in a small frying pan, then add the apple pieces and gently brown the edges on each side.
 
From Diana's full recipe book, A Bird in the Hand.