Braised Chicken with Leeks, Spinach and Apples

Serves: 8 / Preparation time: 15 minutes / Total time: 1 hour, 25 minutes

Greg Reyner, chef-owner of Café Muse in Royal Oak, developed this recipe based on one of the courses of the last first-class dinner on the Titanic — originally roast squab with watercress. Reyner substituted chicken thighs and spinach.

Flour for dredging (about 3/4 cup)

Olive oil for frying (about 1/4 cup)

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, such as Chardonnay

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

2 cups fresh spinach, washed and torn

Preheat oven to 350 degrees.

Place flour in a shallow dish or pie plate. In a large skillet, heat olive oil over medium heat. Pat chicken thighs dry with paper towels, dredge with flour and shake off excess. Working in batches, carefully add thighs to the skillet. Salt and pepper to taste. Once you have nice color on the thighs, turn and brown the second side. Once the chicken is browned, transfer to a baking dish. Add leeks and garlic to the skillet and sauté for a minute, until softened. Deglaze with wine and add the diced apple. Pour everything over thighs. Cover tightly with foil and bake until chicken is tender, about 1 hour. Chicken should be tender but not falling apart. At this point, stir in the spinach and cook 10 minutes more, uncovered. Test for seasoning and add more salt and pepper to taste, if needed.

From Café Muse, Royal Oak. Tested by Susan Selasky in the Free Press Test Kitchen. Analysis based on 4 ounces cooked chicken thigh meat. 366 calories (46% from fat), 18 grams fat (4 grams sat. fat), 13 grams carbohydrates, 32 grams protein, 227 mg sodium, 109 mg cholesterol, 3 grams fiber.

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