Chicken, Leek and Apple Stew

Instructions

1. Preheat the oven to 425° F. Season the chicken generously with a little bit of salt and pepper. Heat 1 tablespoon of butter and the oil in a large, deep ovenproof skillet over medium-high heat. Dredge the chicken in flour, shaking off any excess, and lay it skin-side-down in the skillet. Cook the chicken, turning once, until it is golden brown on both sides, about 8 minutes. Transfer to a platter.
2. Reduce the heat to medium, add the leeks and celery seeds, and cook until slightly soft, about 4 minutes. 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. Add the broth, apple cider, thyme, and the 1 teaspoon of salt and bring to a boil.
3. Meanwhile, use a fork to work the 2 tablespoons of flour into the remaining 2 tablespoons of butter. Whisk the butter mixture into the skillet until dissolved. Stir in the apples. Return the chicken (now skin-side up) along with any collected juices to the pan. Transfer to the oven and bake, uncovered, until the chicken is cooked through, tender and lightly browned, about 25 minutes.