- 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
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.