Chicken Normandy

Serves 4

  1. 1tb butter
  2. 1tb oil
  3. 4lb chicken cut into 8 pieces
  4. 1lb leeks
  5. 1tb thyme
  6. 1 cup hard cider
  7. 1/2 cup creme fraiche
  • Brown 1-3 in two batches and set aside.
  • Brown leeks for 3 minutes. Add 5-6 and bring to simmer. Add chicken skin-side down. Cover and simmer for 15 minutes.
  • Uncover, flip chicken and continue cooking for 5 minutes. Remove chicken breasts and continue cooking for 10 minutes.
  • Remove remaining chicken and leeks. Reduce liquid until halved, about 10 minutes. Add creme fraiche and serve over chicken and leeks.

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