Chicken and leeks compote
10
20
4
No
Ingredients
- Freshly ground salt and pepper up to taste
- 8 boneless chicken thighs (about 80 gr/2 2/3 oz each)
- 15 ml (1 tablespoon) of butter or oil
- 125 ml (1/2 cup) of apple juice
- 1 thyme branch
Preparation
Side-by-side mode
- Season chicken thighs and roast into butter.
- Add apple juice, thyme, cover and continue cooking for 15 minutes or until a meat thermometer indicates 175 °F (80 °C).
- Meanwhile, prepare leeks compote by sweating it into butter.
- Deglaze with cider vinegar then add apple juice, salt and pepper and cook until liquids evaporates.
- Serve chicken thighs with leeks compote and roots vegetables up to choice.
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