Chicken thighs braised in cider with leeks
Crisp skinned chicken thighs with leeks and potatoes in a savoury apple cider sauce, all cooked in one dish.
- Time1 hr 10
- LevelEasy
- Costabout £1.70 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 190°C (170°C fan). Season the chicken well. Heat the oil in a large ovenproof pan and cook the thighs skin side down for 8 minutes until the skin is deep golden. Lift out.
8 min - 2
Pour off all but 1 tablespoon of fat. Cook the leeks for 5 minutes, then add the garlic for 1 minute.
6 min - 3
Pour in the cider and let it bubble for 3 minutes. Add the stock, thyme and potatoes.
3 min - 4
Mix the cornflour with 2 tablespoons cold water and stir it in. Nestle the chicken on top, skin side up.
- 5
Bake uncovered for 40 minutes until the potatoes are tender, the sauce is thickened and the chicken is cooked through with no pink.
40 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.