Step 1

Preheat oven to 400°F.

Step 2

In a Dutch oven or large skillet (or ovenproof casserole dish), melt butter over medium-high heat.

Step 3

Season chicken with salt and pepper, then brown until golden and crisp on each side. This will take around 10 minutes. (Chicken does not need to be cooked through at this point.) Remove to a plate and set aside.

Step 4

In the same pan, lower heat to medium, then add leeks and cook, stirring frequently, for 5 minutes.

Step 5

Add apples and continue to cook, stirring often, 5 minutes more. Add garlic and cook 1 minute more.

Step 6

Stir in mustard, brandy, and thyme and let cook 30 seconds. Stir in cider and let simmer until liquid has reduced by about half.

Step 7

Stir in chicken stock and bring to a simmer once more. Let simmer again until liquid has reduced a bit. Stir in creme fraiche. Season to taste with salt and pepper.

Step 8

Transfer sauce to a baking dish and arrange chicken in a single layer on top. (Alternatively, nestle chicken into the Dutch oven or pot you're using and transfer to oven.) Bake, uncovered, until chicken reaches 165°F, about 25 minutes.

Step 9

Serve hot and enjoy!