Cider-Braised Chicken Thighs, Leeks & Mustard

Method

1. Heat the oven to 325°F. Pat the thighs very dry and season them with the salt and pepper.
2. Heat the oil in a 6-quart Dutch oven or 12-inch braiser over medium-high. Sear the thighs skin side down in two batches of 4, 8 minutes per batch without moving them, until the skin is deep brown, then flip each batch for 2 minutes and move all the thighs to a plate.
3. Pour off all but 2 tbsp of the fat. Cook the leeks and carrots over medium heat 6 minutes, until softened, then add the garlic and thyme for 1 minute.
4. Pour in the cider, scrape the bottom of the pot, and boil until reduced by half, about 4 minutes. Stir in the broth, mustard and bay leaf.
5. Set the thighs back in skin side up, so the skin stays above the liquid, then cover and braise in the oven 45 minutes.
6. Uncover, raise the oven to 425°F, tuck the apple wedges around the thighs, and bake 15 to 20 minutes more, until the skin re-crisps and a thigh reads 190°F near the bone.
7. Move the thighs and apple wedges to a platter and discard the thyme stems and bay leaf. Skim the fat off the sauce with a spoon, then simmer it with the cream over medium heat 2 minutes, until lightly thickened. Taste, and add a splash of cider vinegar or a pinch of salt if needed, then spoon it around the chicken.