Coq au Vin

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.