Chicken Soup W Apples And Leeks Recipes

CHICKEN, LEEK AND APPLE STEW

Steps:

• 1. Preheat oven to 425 degrees F. Season chicken generously with some salt and pepper. Heat 1 tablespoon of the butter and the oil in a large, deep ovenproof skillet over medium-high heat. Dredge chicken in flour, shaking off any excess, and lay skin side down in the skillet. Cook chicken, turning once, until golden brown on both sides, about 8 minutes. Transfer to a platter.
• 2. Reduce the heat to medium, add the leeks and celery seeds, and cook until slightly soft, about 4 minutes. Pull the skillet from the heat, add the vermouth, and use a wooden spoon to scrape up any browned bits that cling to the pan. Add broth, apple cider, thyme, and the 1 teaspoon salt and bring to a boil.
• 3. Meanwhile, use a fork to work the 2 tablespoons flour into the remaining 2 tablespoons butter. Whisk the butter mixture into the skillet until dissolved. Stir in the apples. Return the chicken (now skin side up) along with any collected juices to the pan. Transfer to the oven and bake, uncovered, until the chicken is cooked through, tender, and lightly browned, about 25 minutes. Serve with Parslied Egg Noodles, if desired.
• Bring a large pot of cold water to a boil over high heat and salt it generously. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes. Ladle 1/4 cup of the noodle cooking water into a medium skillet. Whisk in the butter bit by bit over low heat, letting each piece melt completely before adding the next, to make a creamy sauce. Stir in the parsley and season with salt and pepper. Drain the noodles, toss with the sauce, and serve immediately.

CHICKEN SOUP W/ APPLES AND LEEKS

Steps:

• Season the chicken with salt and pepper.
• Melt the butter over medium heat in a saute pan just large enough to hold the chicken.
• Add the chicken, skin side down, and cook for about eight minutes over medium heat.
• If the butter in the pan starts to brown, lower the heat slightly.
• Turn the chicken and light saute in the same way for five minutes more.
• Remove the chicken from the pan and place it in a bowl.
• If the butter in the saute pan has burned, pour it out and replace it with two tablespoons fresh butter.
• Add the leeks and cook them for 10 minutes over medium heat.
• Stir the leeks every couple of minutes.
• They should be soft but not brown.
• Put the chicken back in the pan with the leeks.
• Add the apples, apple juice, vinegar and broth.
• Bring the liquids to a slow simmer and with a ladle skim off any fat or froth that floats to the top.
• Cover the pot and simmer the chicken very gently for 10-15 minutes , until it is completely cooked.
• Remove the chicken and let it cool.
• Remove and discard the skin and pull the meat away from the bones.
• Cut the meat into half inch chunks.
• Use a ladle to skim off any fat that has formed on the surface of the liquid in a saute pan.
• Add the Calvados and the heavy cream.
• Bring to a simmer and season to taste with salt and pepper.
• Heat the chunks of chicken in the soup for two minutes and serve immediately in hot bowls.
• Suggestions and variations: Try adding a cup of sliced mushrooms along with the apples.
• The mushroom flavor goes well with the other ingredients, and the mushrooms make the soup more substantial.
• This soup is also delicious with curry, which can be added by gently cooking a tb of curry powder in a tb of butter and stirring it into the soup shortly before serving.

CREAMY CHICKEN NOODLE SOUP WITH APPLES

Steps:

• Heat butter in a saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes.
• Add the Calvados and reduce until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer.
• Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes.
• Stir in the heavy cream, Gruyere and season to taste with salt and pepper. Garnish with chives.

COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)

Steps:

• Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
• Reduce heat, cover and simmer 30 minutes.
• Add leeks.
• Bring back to a boil; reduce heat.
• Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
• Remove chicken from broth and cool slightly; remove chicken from bones and skin.
• Skim fat from both and remove bay leaf.
• Cut chicken into 1 inch pieces and return to broth.
• Heat about 5 minutes; serve.