French-style Apple and Chicken Skillet Bake

Ingredients

4 chicken thigh cutlets
2 Pink Lady apples, quartered, cored
1 leek, pale section only, thickly sliced
2 bacon rashers, finely chopped
2 Tbs plain flour
1 Tbs Dijon mustard
1/2 cup (125mL) brandy
1 cup (250mL) salt-reduced chicken stock
1/2 cup (125mL) pouring cream
2 Tbs coarsely chopped tarragon
2 tsp finely chopped thyme

Method

Preheat oven to 180 C. Heat a large ovenproof frying pan over medium-high heat. Add the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a plate.

Add apple to the pan and cook for 2 minutes or until golden brown. Transfer to plate with chicken. Add leek and bacon to the pan and cook, stirring, for 2 minutes or until leek softens. Add flour and stir for 1 minute or until mixture is grainy. Stir in mustard and brandy or apple juice and bring to the boil. Return the chicken and apple to the pan with the stock and cream and bring to a simmer. Remove from heat. Stir in tarragon and thyme.

Bake for 30-35 minutes or until the chicken is golden and cooked through and the sauce thickens slightly.

Credits: Coles

Photo Credits: Coles