It was a chilly, rainy day around here today and I wanted to make something to suit the weather. This chicken with leeks and apples is the perfect blend of fall flavors.
This was the first time I’ve ever cooked with leeks. I’m not really a big onion fan, although I’ve gotten much better about it over the past year. So I always avoided leeks for that reason. I was pleasantly surprised. Leeks have a unique taste and although they’re similar to onions, I definitely could tell a difference. Our 10 year old, who will not go near onions, even ate the leeks and thought they were very good.
Chicken with Leeks and Apples
- 1 T. olive oil
- 1 lb. boneless, skinless chicken breasts or tenders
- Salt and pepper, to taste
- 1 leek, thinly sliced (white and green parts)
- 4 cloves garlic, minced
- 1 t. dry rosemary
- 1 T. sugar
- 1/4 c. apple cider vinegar
- 2 apples, peeled and sliced
- 1 c. chicken stock
1. 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.
2. 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.
3. 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.
Serve over barley, rice or mashed potatoes. (We had it over barley and we all loved that combination.)