CHEF JEFF — ONE BYTE AT A TIME: Braised Chicken

This recipe based on one of the courses of the last first-class dinner on the Titanic.

Braised Chicken

Flour for dredging

Olive oil for frying

8 large skinless, boneless chicken thighs

Sea salt and fresh cracked pepper to taste

2 leeks (white parts only), sliced, rinsed well, diced

4 cloves garlic, peeled, diced

1 cup dry white wine

1 large apple (such as Granny Smith), peeled, diced

2 cups fresh spinach, washed and torn

Preheat oven to 350 degrees. Place flour in shallow dish. In skillet, heat oil over medium heat. Pat chicken dry with paper towels, dredge with flour, shake off excess. Carefully add thighs to skillet. Salt, pepper to taste. Once chicken is browned, transfer to baking dish. Add leeks, garlic to skillet, saute for minute, until softened. Deglaze with wine; add apple. Pour everything over thighs. Cover tightly with foil; bake until chicken is tender but not falling apart. Stir in spinach; cook 10 minutes, uncovered. Add more salt, pepper if needed.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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