Chicken with Apples
Serves 6

2 cups apple juice
3 medium green apples, such as Granny Smith peeled, cored and cut in 1/2-inch wedges
3 leeks, white and just the tender green part, halved lengthwise then rinsed and cut in 1/2-inch pieces
6 to 8 skinless boneless chicken breast halves, about 2 1/2 to 3 pounds
3/4 teaspoon salt
3/4 teaspoon pepper
3 cups chicken broth
1/3 cup apple brandy
3 tablespoons unsalted butter
2 tablespoons flour
1/2 cup sour cream
3 tablespoons minced green onion

In a large skillet over medium heat, bring the apple juice to a simmer. Add the apples and leeks; simmer, stirring occasionally, about 3 to 5 minutes, or until softened. With a slotted spoon, transfer apples and leeks to a bowl and set aside. Increase the heat to high and bring the apple juice to a boil. Cook until reduced to about 1/4 cup, about 5 to 7 minutes. Pour into a 2-cup measure or small bowl and set aside.

Rinse the chicken and pat dry. Season with salt and pepper. Arrange in a single layer in the skillet. Pour chicken broth and apple brandy over chicken. Cook over medium-low heat, partially covered, about 10 minutes, until cooked through but still juicy.

Increase the heat to high and boil the liquid until reduced to 1 1/2 cups, about 8 minutes. Pour into the cup with reduced apple juice.

Add the butter to the skillet and heat over medium heat until melted. Whisk in flour and cook, stirring, 1 to 2 minutes, until smooth but not colored. Whisk in the reserved juices and bring to boil, whisking until thickened, about 3 to 5 minutes.

Reduce heat to low; whisk sour cream into the thickened sauce. Add the leeks, apples, and chicken to the sauce, gently stirring to coat well. Cook about 2 minutes, just until heated through. Garnish with chopped green onion before serving, if desired.