Ingredients 3lb Chicken parts1 Tbsp Vegetable Oil3 Tbsp Unsalted Butter4 Medium Leeks (finely chopped 2 Cups)2 Tbsp Shallots (finely chopped)4 Medium Carrots, halved diagonally1 Cup Dry White Wine1 ½ lbs small red potatoes2 Tbsp Flat Leaf Parsley (finely chopped)½ C Crème Fraiche Directions Preheat oven to 350 F Pat chicken dry and sprinkle with salt and pepper. Heat oil and 1 Tbsp butter in a heavy oven proof pot over medium-high heat until foam disappears, then brown chicken in two batches turning only once. Transfer to plate and brown second batch. Pour fat from pot, add 2 Tbsp butter, then add leeks, cook until pale about 5-7 minutes. Add chicken skin side up, any dripping from plate, carrots and wine and let reduce by half. Place lid on pot and braise in oven for about 20-25 minutes. Boil potatoes, drain and butter and parsley. Stir crème fraiche into chicken mixture and season with salt, pepper and lemon juice.