One Pan Chicken with envy™ Apples by Jessica Nguyen - Montague Farms

Name: One Pan Chicken with envy™ Apples by Jessica Nguyen - Montague Farms
Ingredients: 3 envy™ apples, cored and cut into thick wedges (8 per apple). I’ve kept the skin on for ease, but you can peel them if you prefer; 5-6 (500g) chicken thighs cutlets (bone-in, skin-on); 2 leeks, white stalk washed and cut into 5cm pieces. Keep the green leafy stalks for making vegetable stock. I keep vegetable scraps in the freezer until I’ve accumulated enough to make a stock; 3 cloves of garlic, finely chopped; 2 cups of chicken stock; 1 tablespoon of dijon mustard; ¼ cup of cream fraiche. You could also use thickened cream and tablespoon of lemon juice/apple cider vinegar; Generous pinch of salt and pepper to taste; 1 tablespoon of cornstarch/tapioca flour mixed into a slurry with 1 tablespoon of cold water

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2 leeks, white stalk washed and cut into 5cm pieces. Keep the green leafy stalks for making vegetable stock.

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Ingredients

3 envy™ apples, cored and cut into thick wedges (8 per apple). I’ve kept the skin on for ease, but you can peel them if you prefer
5-6 (500g) chicken thighs cutlets (bone-in, skin-on)
2 leeks, white stalk washed and cut into 5cm pieces. Keep the green leafy stalks for making vegetable stock. I keep vegetable scraps in the freezer until I’ve accumulated enough to make a stock
3 cloves of garlic, finely chopped
2 cups of chicken stock
1 tablespoon of dijon mustard
¼ cup of cream fraiche. You could also use thickened cream and tablespoon of lemon juice/apple cider vinegar
Generous pinch of salt and pepper to taste
1 tablespoon of cornstarch/tapioca flour mixed into a slurry with 1 tablespoon of cold water