Caramelized leeks and carrots meld with apples, apple butter and bourbon. A perfect sauce for any roast meat or poultry dish.
2 Tbsp. unsalted butter
2 cups thinly sliced leeks
3 cups carrots, peeled and sliced on a bias
1 Tbsp. brown sugar
2 cups sliced, cored firm sweet-tart apple (like Honey Crisp)
1/2 cup Jack Daniels® sour mash bourbon
2 cups chicken stock
1 cup MUSSELMAN'S® Apple Butter
Ground black pepper and sea salt, to taste
2 Tbsp. unsalted butter, chilled
In a skillet, heat butter over medium-high heat; add leeks and sauté 2 minutes. Stir in carrots and brown sugar and continue cooking, allowing leeks to caramelize, stirring often.
Stir in apple slices and continue to sauté for another 23 minutes.
Add bourbon and allow alcohol to cook off, about 23 minutes.
Whisk in chicken stock and Musselmans® Apple Butter, reduce heat to a simmer and cook 15 minutes or until sauce has reduced and thickened. Adjust seasonings with black pepper and sea salt.
Stir in remaining 2 Tbsp. butter, mix and serve as an accompaniment with roasted chicken thighs or roast pork loin, 1/4 cup per serving.