Happy Presidents Day! Hopefully you were one of the lucky ones and didn’t have to go to work today.
This past weekend I went home to Katy to meet a dear friends new little baby boy and to see another dear friend who was in town wedding dress shopping. After a few days of celebrating with mi amigas I also got to spend Sunday with my little sister. We went to Alamo Drafthouse and had a few beverages while watching Safe Haven. Then we went home and cooked up a yummy dinner.
Working in the culinary world I tend to work most weekends so I love when I get to go back to Katy for a weekend and get to see my friends and family- it’s always very eventful.
While my sister doctored up some baked macaroni and cheese I tackled these beauties.
Braising may just be my favorite way to cook chicken- the skin stays nice and crisp while so much flavor is infused from the base fruits and vegetables.
This dinner was the perfect wrap up to a wonderful weekend! Congrats to Missy and Mike on sweet baby Nate and to my lovely Kendra for finding the most beautiful wedding dress!
Now if you like sweet tender chicken, go get in your kitchen!
A few chicken legs and thighs, 2-3 Braeburn apples slices, 3 leek ends sliced, a few sprigs of rosemary, 2 Tbsp olive oil and a dash of water.
Preheat the oven to 400 degrees.
In a small bowl toss the sliced apples, leeks and rosemary in olive oil and a touch of S&P.
Then in a medium flat bottom pan layer the apple and leek mixture to cover the bottom. Lightly rest the chicken pieces in the pan with a touch of room between each. Top with S&P. Add about 1/4 cup water to the pan-avoiding the chicken and cook for about 55 minutes.