Roasted Chicken with Creamy Leek, Mild Mustard and Sautéed Apple Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Pat the chicken thighs dry with paper towels. Season them on both sides with 6 g of the salt, black pepper, garlic powder, and sweet paprika.

3. 3

   Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken skin-side down for 5 to 6 minutes until deeply golden. Turn and cook 2 minutes more. Transfer the chicken to a plate.

4. 4

   Reduce to medium heat. Add the remaining 1 tablespoon olive oil and the butter. Add the leek and cook for 4 minutes, stirring, until softened. Add the apple and cook 2 minutes more.

5. 5

   Add the Dijon mustard, fresh thyme, and apple cider vinegar. Stir for 30 seconds. Pour in the chicken stock and scrape the bottom of the pan to release the browned bits.

6. 6

   Stir in the heavy cream and the remaining salt. Simmer gently for 2 minutes until the sauce starts to thicken slightly.

7. 7

   Return the chicken to the skillet skin-side up, placing it over the sauce without fully covering the skin so it stays textured. Transfer the skillet to the oven and roast for 28 to 30 minutes at 220 °C / 425 °F, until the chicken is fully cooked.

8. 8

   Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley and serve the chicken with the creamy leek, mild mustard, and sautéed apple sauce.

9. 9

   If you do not have an oven-safe skillet, transfer the sauce to a baking dish, place the chicken on top, and bake at 220 °C / 425 °F for the same amount of time.