Chicken with Apples from the Basque Country

Name: Chicken with Apples from the Basque Country
Yield: 6
Cuisine: Signature Cuisine,Spanish
Ingredients: Chicken legs: 4; Ghee: 1 tbsp. of; Apple: 3 small; Onion: 1/2 of; Leek: 1/2 of; Garlic: 5 cloves of; Apple juice: 100 ml of; Chicken stock: 100 ml of; Tarragon dried: 1 tsp. of; Thyme: 3 sprigs of; Grounded black pepper: to taste; Salt: to taste

Features:

Cuisine:

Serves 6
Medium

Ingredients

4 Chicken legs
1 tbsp. of Ghee
or olive oil
3 small Apple
1/2 of Onion
1/2 of Leek
white part
5 cloves of Garlic
100 ml of Apple juice
100 ml of Chicken stock
1 tsp. of Tarragon dried
3 sprigs of Thyme
to taste Grounded black pepper
to taste Salt

Directions

I’m telling you right now that it’s a recipe that you should definitely try! Especially if you like to combine the taste of meat with fruit notes and sweetness.

Now is the apple season which means that such a chicken is a must-have!

In the recipe, I use broth and apple juice. You can replace all or part of the liquid with apple cider( that’s how chicken is stewed in the homeland of the recipe).

The cooking is simple and won’t surprise you, but the flavor and aroma are precious. Apples, onions, thyme and tarragon – all these aromas combine in an unusual delicate bouquet and perfectly match the sweet taste of the dish.

Bon Appétit!

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Steps

1 Done	Slice the onions and leeks into thin half-rings. Peel the garlic and crush it a little with the flat surface of a knife. Remove the seeds from the apples and cut them into eight slices each.
2 Done	Cut chicken thighs at the joint in 2 parts and rub on all sides with salt and pepper. In a large pan with a thick bottom (and a lid), heat ghee oil and sear chicken briefly over fairly high heat until golden brown. Transfer chicken to a plate, reduce heat to medium. Add leeks, onions and garlic to the pan, sautéing for about 5 minutes, stirring. Now add thyme and tarragon, stir, and return the chicken to the pan. Place apple slices between the chicken. Pour in the apple juice and broth mixture so that the chicken is covered a little less than halfway. Bring to a boil, cover, reduce heat to low and simmer under the lid for about 45 minutes until chicken is done.
3 Done	Remove the cooked chicken and apples back to the plate. Vaporize half of the remaining gravy on high heat, salt to taste. Then return the chicken and apples into the pan, stir in the sauce, and let simmer together for a couple of minutes. Turn it off - it's all done! Serve the dish hot.