Sort ingredients
bubblez989
QR Code
Listen
Pdf
Dust the chicken in the flour.
Heat the oil in a large skillet and sear the chicken pieces for a few minutes on each side until they are golden brown.
Transfer the chicken to a medium-sized pot and deglaze the skillet with half of the cider (1 cup). Let it simmer for a minute then add it to the chicken with the rest of the cider, leek, tomatoes and bay leaf.
Slow simmer on low heat, half-covered for at least 2 hours, stirring occasionally.
Add the cream. If you want the sauce to be thicker, low-boil until the sauce reduces. Taste and season with salt and pepper.
Finish with some fresh chopped chives, tarragon, or parsley.