Name: Creamy Cider-Braised Chicken and Leeks
Total time: 1 hour 15 minutes
Yield: 4 servings
Ingredients: 2½–3 lb. skin-on, bone-in chicken leg quarters (about 4 large); 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more; Freshly ground pepper; 2 Tbsp. extra-virgin olive oil; 6 medium leeks (about 1 lb.), white and pale green parts only, halved lengthwise, sliced on a deep diagonal into 3"-long pieces; 4 garlic cloves, coarsely chopped; 1 Tbsp. all-purpose flour; 1½ cups fresh apple cider; ¼ cup Calvados (apple brandy; optional); ¼ cup finely chopped tarragon, plus leaves for serving; 1 7–8-oz. container crème fraîche; 1 Tbsp. apple cider vinegar; 1 tsp. Dijon mustard; Country-style bread and lemon wedges (for serving)

A skillet full of creamy ciderbraised chicken and leeks served with a green salad sliced bread and lemon wedges.

Photo by Travis Rainey, Food Styling by Luciana Lamboy, Prop Styling by Gerri Williams

With the blistered, glistening skin of good roast chicken and the sauciness of a stew, this is a quietly elegant, cozy dinner. Braising the leeks in the cider prior to roasting breaks down their sturdy outer layers, ensuring a wondrously silky outcome. The tang of fresh cider is echoed in the crème fraîche, which creates a creamy yet light sauce. Serve with a simply dressed green salad.

Recipe notes

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