Chicken with Leeks and Apples
Chicken with Leeks and Apples is a dish that’s not only visually appealing but also provides a burst of flavors. The chicken stays juicy, the leeks become sweet and aromatic, and the apples add that perfect touch of freshness. It’s like fall on a plate, and is also a timely dish for Rosh Hashanah!
I originally found this recipe on the Food Network website and knew it would be perfect for the Holiday. I did substitute whole cut up chickens for the thighs, used dairy-free margarine instead of the butter and gluten free 1:1 flour instead of traditional glutenous flour. And… if you’re going to make the effort to make such an amazing chicken dish, double the recipe…right?
Making Chicken with Leeks and Apples
My family was a little surprised by the Chicken with Leeks and Apples. The combination of leeks and apples sounds kind of unusual. We’ve all had chicken in various forms, but when you add the sweet crunchiness of apples and the subtle onion-like flavor of leeks, it’s a whole new game of chicken.
Back to the “Simanim” or Rosh Hashanah’s symbolic foods
Chicken with Leeks and Apples is perfect for Rosh Hashanah because it highlights two of the special symbolic foods that are eaten on Rosh Hashanah.
First, the apples (for a sweet New Year) and second the leeks (may our enemies be overcome). Putting them together for this festive dish is an awesome way to blend the symbolism of Rosh Hashanah and the flavors of fall.
Additional flavors in Chicken with Leeks and Apples
The original Food Network recipe calls for Golden Delicious apples. That’s exactly what I used and they were perfect. I didn’t peel them as the recipe didn’t indicate that peeling was necessary, and they turned out great.
In addition to apples, the recipe also calls for apple cider and dry white wine. The combination of the two flavors really elevates the taste of this chicken. I tried to get a good quality of white wine and it did matter in the overall taste of the final result. The apple cider gave the chicken an even more robust apple taste. It was extremely delicious!
Here’s the recipe for Chicken with Leeks and Apples
Chicken with Leeks and Apples is a pretty straightforward recipe. Make sure to start with fully defrosted chicken, if the chicken was frozen, and use fairly evenly sized pieces. I had a bit of an issue in the fact that my chicken breast pieces were way larger than the chicken thigh pieces and as a result had to bake the breasts longer. It complicated the matter slightly.
Chicken with Leeks and Apples is the perfect fall and Rosh Hashanah dish. Smothered with symbolic Holiday sautéed tender aromatic & savory leeks and roasted sweet & tangy apples, it’s a dish that’s not only visually appealing but also contains a burst of flavors. The chicken stays juicy, the leeks become sweet and aromatic, and the apples add that perfect touch of freshness. Your family, friends and taste buds will thank you!
- 2 whole cut-up chickens (around 2 1/2 pounds each)
- Kosher salt and freshly ground black pepper
- 1/4 cup avocado oil
- 4 teaspoons fresh thyme leaves, chopped
- 2 bunches leeks (white and green parts), halved lengthwise and sliced
- 1/2 cup dry white wine
- 2 cups low-sodium chicken broth
- 1 cup apple cider
- 1/4 cup dairy-free margarine
- 1/4 cup gluten-free 1:1 flour
- 4 Golden Delicious apples, chopped skin-on
- Preheat oven to 400°F or 375°F Convection. Grease a half sheet pan. Set aside.
- Sprinkle the chicken generously with black pepper and a little salt (Kosher chicken is already pretty salty).
- Heat the oil in a large, deep ovenproof skillet over medium-high heat. Place the chicken in the skillet skin-side down and cook, flipping once, until golden on both sides. Transfer to the prepared baking sheet.
- Reduce the heat to medium, add the thyme and leeks to the skillet and cook, stirring occasionally, until softened, about 4 minutes.
- Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the skillet is nearly dry.
- Stir in the broth, apple cider and a pinch each of salt and pepper and bring to a boil.
- Use your fingers or a fork to smush the margarine and flour together in a small bowl until smooth.
- Whisk the margarine/flour mixture into the skillet until dissolved.
- Stir in the apples or sprinkle them over the chicken on the pan. Pour the leek mixture over the chicken.
- Bake until the chicken is cooked through, around 30 minutes.
- Serve hot.
Use an oven thermometer in the largest chicken piece. The chicken is done when the temperature reaches 165°F.
Make sure that the chicken is completely defrosted before starting the recipe.
- Serving Size:
- Calories: 348
- Sugar: 7.1 g
- Sodium: 159.2 mg
- Fat: 17.3 g
- Saturated Fat: 3.4 g
- Carbohydrates: 15.4 g
- Fiber: 1.8 g
- Protein: 28.9 g
- Cholesterol: 80.2 mg
Keywords: Chicken with Leeks and Apples, Chicken Recipe, Simanim, Rosh Hashana, Rosh Hashanah, Diary Free, Gluten Free, Nut Free
Here’s how I made Chicken with Leeks and Apples on Instagram @koshereveryday
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More Marvelous Main Dishes for Rosh Hashanah
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