Instructions for Simple Tomato Sauce:

1. Heat olive oil in a saucepan over medium heat.
2. Add chopped onions and sauté until translucent, about 5 minutes.
3. Add minced garlic and cook for another minute.
4. Stir in the crushed tomatoes, and season with salt and pepper.
5. Simmer for 15-20 minutes, stirring occasionally, until thickened.
6. Use as directed in the recipe, or substitute with your favorite store-bought tomato sauce.

1. Prepare the Chicken:

• Begin by dusting the chicken pieces with flour. This will help create a golden crust when searing.

2. Sear the Chicken:

• In a large skillet, heat the sunflower or grapeseed oil over medium-high heat. Once hot, add the chicken pieces. Sear each side for about 3-4 minutes until they are golden brown. Be sure not to overcrowd the pan; sear in batches if necessary.

3. Deglaze the Pan:

• After searing the chicken, transfer the pieces to a medium-sized pot. Return the skillet to the stove and pour in 1 cup of the cider. Scrape the bottom of the pan with a wooden spoon to release any browned bits. Let the cider simmer for about 1 minute.

4. Begin the Braise:

• Pour the deglazed cider over the chicken in the pot. Add the remaining 1 cup of cider, the sliced leek, tomato sauce, and bay leaf. Stir gently to combine.

5. Simmer the Chicken:

• Cover the pot halfway with a lid and simmer on low heat for 2 hours. Stir occasionally to ensure the chicken cooks evenly and the flavors meld together.

6. Finish the Sauce:

• After 2 hours, stir in the heavy cream. If you prefer a thicker sauce, increase the heat slightly and let it simmer uncovered until it reduces to your desired consistency.

7. Garnish and Serve:

• Once the chicken is fully cooked and the sauce is to your liking, remove from heat. Garnish with chopped parsley or chives if desired, and serve hot.