Chicken with Leeks and Apples
The fresh and savory flavors of Chicken with Leeks and Apples create an unforgettable meal. Easy enough for a weeknight dinner yet elegant enough for entertaining.
Ingredients
- 1 tablespoon Olive oil
- 1 pound Boneless, skinless chicken breasts or tenders
- Salt and pepper (to taste)
- 1 Leek, thinly sliced (white and green parts)
- 4 Cloves garlic (minced)
- 1 tablespoon Dry rosemary
- 1 tablespoon Sugar
- 1/4 cup Apple cider vinegar
- 2 Apples (peeled and sliced)
- 1 cup Chicken stock
Instructions
- Heat olive oil in a large skillet. Season chicken with salt and pepper and add to skillet. Cook until both sides are browned, about 3-5 minutes per side. Remove chicken and keep warm.
- While chicken browns, place the sliced leeks in a bowl of cold water and let sit for a couple of minutes. Agitate the water with your hands or a spoon and then drain in a colander. Rinse well with cold water and shake the colander well to drain off as much of the water as possible.
- Add leeks, garlic, rosemary and sugar to skillet. Cook until leeks are tender, about 5 minutes. Add cider vinegar and simmer until most of the liquid is absorbed.
- Return chicken to skillet. Add apples and chicken stock. Bring to a slow boil and cook an additional 10-12 minutes, until liquid is reduced by half and chicken is fully cooked.
Notes
- Try this recipe with turkey breast cutlets to mix things up.
- Serve over barley, rice, orzo, mashed potatoes or pasta.
- Make sure that you clean the leeks well before adding them to the skillet.