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1.
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Preheat oven to 425 degrees F. Season chicken generously with some salt and pepper.
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Heat 1 tablespoon of the butter and the oil in a large, deep ovenproof skillet over medium-high heat.
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Dredge chicken in flour, shaking off any excess, and lay skin side down in the skillet.
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Cook chicken, turning once, until golden brown on both sides, about 8 minutes.
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Transfer to a platter.
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2.
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Reduce the heat to medium, add the leeks and celery seeds, and cook until slightly soft, about 4 minutes.
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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.
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Add broth, apple cider, thyme, and the 1 teaspoon salt and bring to a boil.
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3.
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Meanwhile, use a fork to work the 2 tablespoons flour into the remaining 2 tablespoons butter.
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Whisk the butter mixture into the skillet until dissolved.
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Stir in the apples.
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Return the chicken (now skin side up) along with any collected juices to the pan.
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Transfer to the oven and bake, uncovered, until the chicken is cooked through, tender, and lightly browned, about 25 minutes.
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Serve with Parslied Egg Noodles, if desired.
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Kosher salt
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1 12-ounce package wide egg noodles
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4 to 6 tablespoons cold unsalted butter, cut into bits
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3 tablespoons chopped flat-leaf parsley
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Freshly ground pepper
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Bring a large pot of cold water to a boil over high heat and salt it generously.
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Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes.
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Ladle 1/4 cup of the noodle cooking water into a medium skillet.
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Whisk in the butter bit by bit over low heat, letting each piece melt completely before adding the next, to make a creamy sauce.
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Stir in the parsley and season with salt and pepper.
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Drain the noodles, toss with the sauce, and serve immediately.
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Calories: 867
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Total Fat: 34 grams
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Saturated Fat: 15.5 grams
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Total Carbohydrate: 96 grams
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Protein: 45 grams
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Sodium: 904 milligrams
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Cholesterol: 246 milligrams
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Fiber: 6.5 grams
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Calories: 430
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Total Fat: 15 grams
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Saturated Fat: 8 grams
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Total Carbohydrate: 61 grams
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Protein: 12 grams
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Sodium: 261 milligrams
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Cholesterol: 102 milligrams
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Fiber: 3 grams
