Sweet, succulent, and tangy with the flavor of sweet apples and thyme. I used Cornish Hens to prepare this dish. If you have never had leeks before, they are in the onion family and have a mild sweet flavor. The tops are normally cut off, but I left them on for color, they are edible as well.

INGREDIENTS

• 2 large Spring chickens or Cornish Hens
• 2 tbsp. sweet butter
• 2 tsp sunflower oil
• 4 ounces chopped bacon pieces
• 2 leeks, sliced
• 2 1/4 cups small button (white) mushrooms, trimmed
• 1/2 cup apple juice, plus 1 tbsp.
• 1/2 cup chicken stock
• 2 tbsp. honey
• 2 tsp. chopped fresh thyme or 1/2 tsp. dried
• 8 ounces crisp red dessert apples, thickly sliced
• 2 tsp. cornstarch
• kosher salt and ground black pepper to taste

INSTRUCTIONS

1. Carefully split the spring chickens in half to make 4 portions. Rinse the portions well under cold water, then pat dry. Heat the butter and oil in a large pan and add the chicken. Fry turning the pieces until lightly brown on both sides. Transfer the chickens to the cooking pot, leaving the cooking fat in the pan.
2. Add the chopped bacon to the pan and cook for about 5 minutes, stirring occasionally, until beginning to brown. Using a slotted spoon transfer the bacon to the cooking pot, leaving all the fat and juices i the pan.
3. Add the leeks and mushrooms to the pan and cook for a few minutes until they begin to soften, and the mushrooms begin to release their juices. Pour 1/2 cup apples juice and the stock into the pan, then stir in the honey and thyme, season to taste. Bring the mixture almost to a boil, then pour over the chicken and bacon. Cover, switch the cooker to high and cook for 2 hours.
4. Add the apples, submerging them in the liquid to stop them from turning brown, cook another 10-15 minutes until they are tender. Remove the chicken and keep warm. Blend the cornstarch and 1 tbsp. apple juice and stir into the cooking liquid until thickened. Taste and adjust seasoning if needed. Serve with side of your choice.

Bon Appetit 😋