Chicken and leeks compote

Author: Les Cultures de chez nous
Images poireaux
Preparation 10
Baking 20
Portions 4
Freezing No


  • Freshly ground salt and pepper up to taste
  • 8 boneless chicken thighs (about 80 gr/2 2/3 oz each)
  • 15 ml (1 tablespoon) of butter or oil
  • 125 ml (1/2 cup) of apple juice
  • 1 thyme branch
  • Leeks compote :
  • 500 ml (2 cups) of Les Cultures de chez nous sliced leeks
  • 30 ml (2 tablespoons) of butter
  • 30 ml (2 tablespoons) of cider vinegar
  • 250 ml (1 cup) of apple juice
  • Freshly ground salt and pepper up to taste
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  • Season chicken thighs and roast into butter.
  • Add apple juice, thyme, cover and continue cooking for 15 minutes or until a meat thermometer indicates 175 °F (80 °C).
  • Meanwhile, prepare leeks compote by sweating it into butter.
  • Deglaze with cider vinegar then add apple juice, salt and pepper and cook until liquids evaporates.
  • Serve chicken thighs with leeks compote and roots vegetables up to choice.

Chef's notes