Add olive oil and butter into a large skillet and allow the pan to get hot
dredge chicken things in flour seasoned with sea salt and pepper
Add floured chicken thighs, leeks and carrots sprinkle with brown sugar,
Sear chicken and allow it to get good color while leeks and carrots caramelize (about 5 minutes)
Add bourbon and allow alcohol to cook off
Remove chicken and vegetables from pan.
place chicken in a baking pan and put it in a preheated 325-degree oven while making the sauce.
Add chicken stock, and apple butter, blend together and turn down the heat to low, allow sauce to reduce until it thickens up (about 5 minutes)
Return the vegetables to the sauce, add the apples, and remaining butter.
Season with black pepper and sea salt if necessary (salt will enhance the flavor of the apple butter)
Divide between two plates and place the seared chicken thighs on top of the veggies and sauce.
Serve with roasted potatoes and enjoy!