1. Preheat oven to 350 degrees. Place flour in a shallow dish. pat chicken thighs dry with paper towels, dredge with flour and shake off excess.
2. In a large skillet, heat olive oil over medium heat. Working in batches, carefully add thighs to skillet. Salt and pepper to taste. Once you have nice color on the thighs, turn and brown the second side. Once the chicken is browned, transfer to a baking dish.
3. Add leeks and garlic to skillet and saute for a minute, until softened. Deglaze with wine and add the diced apple. Pout everything over the thighs. Cover tightly with foil and bake until chicken is tender, about 1 hour. Stire in spinach and cook 10 minutes more, uncovered.
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1mg||0 %|
|Potassium 34.6mg||1 %|
|Total Carbohydrate 5.1g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 4.6g|
|Protein 0.5g||1 %|
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Calories per serving: 27
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