Chicken Thighs with Leeks & Garlic
Yield
4 servingsPrep
30 minCook
90 minReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
leeks
|
*
|
| 6 | slices |
garlic cloves
|
*
|
| 6 | ounces |
apple juice
|
|
| 6 | ounces |
white wine
dry |
|
| 3 | ounces |
brandy
optional |
|
| 4 | large |
chicken thighs, boneless, skinless
|
*
|
| 4 | ounces |
ham
diced, or lean bacon |
|
| 4 | ounces |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
leeks
|
*
|
| 6 | slices |
garlic cloves
|
*
|
| 173.4 | ml/g |
apple juice
|
|
| 173.4 | ml/g |
white wine
dry |
|
| 86.7 | ml/g |
brandy
optional |
|
| 4 | large |
chicken thighs, boneless, skinless
|
*
|
| 115.6 | ml/g |
ham
diced, or lean bacon |
|
| 115.6 | ml/g |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Make a bed of the leeks, cut into large dice, including the tender greens.
Add sliced garlic, then apple juice, wine and brandy.
Top with chicken thighs and ham or bacon.
Place in oven and let simmer, uncovered, for 1 to 1½ hours, or until chicken is tender.
Pour off liquid, skim fat, then boil down until it is reduced to an intensely flavored liquid.
Add cream, then taste for salt and pepper.
