Roasted Chicken with Charred Leek, Whole Grain Mustard Sauce and Sautéed Apple

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Season the chicken thighs with salt, black pepper, and half of the thyme leaves.

2. 2

   Place the leek on a small baking tray, rub it with 1 tablespoon of olive oil, and roast at 220 °C / 425 °F for 15 minutes, until deeply browned at the edges and tender.

3. 3

   Meanwhile, heat an oven-safe skillet over medium-high heat. Add the remaining tablespoon of olive oil and sear the chicken skin-side down for 5 to 6 minutes until crisp. Flip and cook 1 minute more.

4. 4

   Transfer the skillet with the chicken to the oven and roast at 220 °C / 425 °F for 12 to 15 minutes, or until the chicken is fully cooked. Remove and let it rest for 5 minutes.

5. 5

   While the chicken roasts, melt the butter in another skillet over medium heat. Add the apple and sauté for 3 to 4 minutes until lightly golden but still holding its shape. Set aside.

6. 6

   Remove the roasted leek from the oven and roughly chop it. Place it in a blender or tall container with the heavy cream, chicken broth, whole grain mustard, and apple cider vinegar. Blend until smooth.

7. 7

   Pour the sauce into a small saucepan and warm it over medium heat for 3 to 4 minutes. Add the minced garlic and the remaining thyme, and cook 1 minute more, stirring, until the sauce thickens slightly.

8. 8

   Spoon the charred leek sauce onto each plate. Top with the chicken thighs, scatter over the sautéed apple, and finish with chopped fresh chives.