Ingredients

  • 3lb Chicken parts
  • 1 Tbsp Vegetable Oil
  • 3 Tbsp Unsalted Butter
  • 4 Medium Leeks (finely chopped 2 Cups)
  • 2 Tbsp Shallots (finely chopped)
  • 4 Medium Carrots, halved diagonally
  • 1 Cup Dry White Wine
  • 1 ½ lbs small red potatoes
  • 2 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.

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