Welcome to our third installment of the Food as Medicine blog post and video series, focused on the power of smart food choices to optimize our overall health and wellness.
So far, our series has featured tuna and broccoli cakes and Portuguese kale soup. This week, we are celebrating our Jewish community by presenting a recipe in honor of Rosh Hashanah, the New Year in Judaism.
Given that apples and honey are eaten in hopes of a sweet and fruitful year, Chef Brulé brings us apples, leeks, and honey chicken.
To your health and L’shanah tovah to all who celebrate!
A Word from Chef Brulé
Do you think apples taste better in the fall? I do. There’s just something deep in our DNA that appreciates autumnal harvest ingredients. Pairing tart apples (like Granny Smith) with sweet honey is a classic combination that, for many, has a deeper meaning.
This is a great dish for the holidays, but simple enough to make for a weeknight dinner. You can double the number of chicken thighs without doubling the sauce amount– as is, this recipe makes copious sauce, great for slathering over roasted cabbage or mashed cauliflower.
Apples, Leeks & Honey Chicken
- 2 cups chopped leeks (make sure to wash them well)
- 1 large Granny Smith apple, sliced or chopped (leave the skin on for fiber)
- 4 chicken thighs, season both sides with salt
- 2 tbsp Cognac or Calvados
- 3 tbsp Dijon mustard, divided
- 1 can Campbell’s chicken broth
- Same can filled with apple cider
- ½ tsp black pepper
- 10 sage leaves, divided
- 2 tbsp cornstarch
- Honey to drizzle
Directions:
- Chop and slice leeks and apples, set aside
- Place seasoned chicken thighs into a hot Dutch oven, over medium heat, skin side down. Do not disturb– let the skin render its fat (schmaltz)– that’s all we’re doing here– this is not meant to cook the chicken. Let the chicken cook for about 10 minutes (lowering heat to medium-low if necessary), until the bottom of the pan is well coated in delicious chicken schmaltz (this stuff is flavor gold!)
- Remove chicken from pan, and remove skin from meat– chop the skin finely and set aside.
- Pile leeks into the Dutch oven with all that schmaltz and sauté until the leeks are soft, even a bit caramelized.
- Add Cognac, 2 tbs Dijon, chicken broth, apple cider, black pepper, 8 sage leaves (hold two leaves back) to the pan, then nestle the chicken (minus skin) in there– partially cover with the liquid. Cover, bring to a gentle simmer and braise for about 30 minutes.
- While the chicken is braising, let’s make our crunchy sage crackling: Mince the 2 remaining sage leaves, set aside. Heat a dry sauté pan over medium heat and add in the finely chopped chicken skin– cook, stirring constantly, until it’s crunchy, then toss in minced sage and a good pinch of salt. Remove to a paper towel to drain.
- After 30 minutes of braising, the chicken should be very tender. Remove from the pot. In a small bowl, whisk together ¼ cup water, cornstarch and remaining 1 tbsp Dijon. Pour this into the simmering apple/leek sauce to thicken up– simmer for just 2 minutes.
- Serve Chicken thighs, smothered in apple/leek sauce, drizzle honey over top and scatter salty sage crackling just before serving.
Check out Chef Brule’s quick video for a behind the scenes glimpse into the making of this recipe:
Medicinal Properties of Featured Ingredients
As always, we’re sharing our disclaimer that these “Food as Medicine” posts are not intended to cure chronic health conditions or diseases. However, these recipes are featured for their well-documented medicinal properties, reported to optimize health and wellness. So, here goes!
Apples
Apples are incredibly nutritious and often associated with the saying “an apple a day keeps the doctor away” for good reason. They are rich in dietary fiber, particularly pectin, which supports digestive health by promoting healthy gut bacteria and improving bowel regularity. Apples also contain vitamin C, a potent antioxidant that boosts immune function and skin health. The polyphenols in apples, including flavonoids like quercetin, have anti-inflammatory and antioxidant effects that may help lower the risk of heart disease, improve brain health, and support respiratory function. They also contribute to balanced blood sugar levels due to their low glycemic index.
Leeks
Leeks, related to onions and garlic, are a nutritious allium vegetable. They are rich in vitamin K, which plays a key role in bone health and blood clotting, as well as vitamin C and manganese, which support the immune system and antioxidant defense. Leeks contain kaempferol, a flavonoid known for its anti-inflammatory and heart-protective properties. They are also a source of prebiotic fiber, which feeds beneficial gut bacteria, promoting a healthy digestive system. The sulfur compounds in leeks may contribute to detoxification and support liver health.
Honey
Honey has been used as a natural remedy for centuries due to its antimicrobial and anti-inflammatory properties. Raw honey, in particular, contains antioxidants like flavonoids and polyphenols, which can protect the body from oxidative stress and support heart health. Honey is also effective in soothing sore throats, supporting wound healing, and reducing cough symptoms. Its natural sugars provide a quick source of energy, and it can help regulate blood sugar when consumed in moderation, especially when paired with other foods. Additionally, honey has been shown to promote gut health by acting as a natural prebiotic, feeding beneficial gut bacteria.
Chicken
Chicken is a high-quality source of lean protein, essential for muscle growth, repair, and overall body function. It contains important vitamins and minerals, such as B vitamins (particularly B6 and B12), which support energy metabolism, brain function, and red blood cell production. Chicken is also rich in selenium, an essential mineral with antioxidant properties that support the immune system and thyroid health. Additionally, chicken provides tryptophan, an amino acid that helps boost levels of serotonin, a neurotransmitter associated with mood regulation and relaxation.
Sage
Sage is an herb with a long history in both culinary and medicinal uses. It contains a variety of antioxidants, such as rosmarinic acid, that can reduce oxidative stress in the body. Sage is also known for its anti-inflammatory and antimicrobial properties, which make it beneficial for immune support and oral health (it is often used in gargles and mouthwashes to reduce inflammation and bacteria in the mouth). Sage has been studied for its positive effects on cognitive health, particularly in improving memory and concentration. Additionally, it has been traditionally used to aid digestion and alleviate gastrointestinal discomfort.
Did you make this recipe? Show it off on social media and send your favorite ingredient or meal requests in the comments! Chef Brulé might just pick yours and create something phenomenal!
Stay tuned for next week’s recipe and keep up with Chef Brulé on TikTok @chefjenress
Cheers!
Chef JenRess Brulé is a renowned chef, food writer, and recipe developer with a passion for creating healthy, innovative dishes. She completed her undergraduate studies at the Baltimore International Culinary College (BICC) and pursued post-graduate work at the prestigious Culinary Institute of America in Hyde Park, New York. Her work has been featured in top publications such as Cooks Illustrated, Cooking Light, Shape Magazine, Fitness Magazine, and the New York Times.
A familiar face on television, Chef Brulé has appeared on NBC of the Carolinas since 2011, made quarterly appearances on CNN Headline News Network, and showcased her culinary talents on the Food Network. With over 15 years of experience as a restaurant consultant, she also owned and operated her own restaurant for six years.
