Thursday, August 29, 2013

Vinegar-Braised Chicken with Leeks and Peas

Prep: 25 minutes          Cook:  30 minutes       Serves  8

This chicken dish is elegant enough for entertaining and easy enough for a simple weeknight dinner.

8               whole chicken legs
                              **Salt **
                              **Freshly ground pepper**
3               tablespoons unsalted butter
3               tablespoons extra-virgin olive oil
3               large leeks, halved lengthwise and cut into 1-inch pieces
1               cup low-sodium chicken broth
1/4            cup white balsamic vinegar
1               10-ounce package frozen baby peas, thawed
2               tablespoons chopped tarragon
2               tablespoons chopped parsley
1/2            cup crème fraîche

1 .       Preheat the oven to 425° and position a rack in the upper third. Turn the chicken legs skin side down on a work surface and cut halfway through the joint. Season the chicken generously with salt and pepper.
2 .       In each of 2 large nonstick skillets, heat half of the butter and oil. Add the chicken, skin side up, and cook over high heat until browned, 5 minutes. Turn and cook the chicken for 1 minute. Pile all of the chicken into one skillet.
3 .       In the other skillet, cook the leeks over high heat until just beginning to soften, about 2 minutes. Add the broth and vinegar and bring to a boil. Season with salt and pepper. Pour the mixture into a medium roasting pan.
4 .       Set the chicken on the leeks, skin side up; roast for about 25 minutes, until it is cooked through. Turn on the broiler and broil for about 2 minutes, until the skin is golden and crisp. Transfer the chicken to a platter.
5.        Place the roasting pan over a burner and boil over high heat until the liquid is reduced by half, about 5 minutes. Add the peas, herbs and crème fraîche and simmer until the sauce is hot and slightly thickened, about 2 minutes. Season with salt and pepper. Pour the sauce over the chicken and serve.

Suggested Pairing :
Full-bodied white Côtes-du-Rhône.


8 comments:

  1. ivy sew http://simplybeautifulhealthyliving.blogspot.comAugust 29, 2013 at 10:26 AM

    Hi Nee, love this vinegar braised chicken. The golden brown chicken is so yummy :)

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  2. Hi Nee,
    Wow, this looks mouth-watering delicious! Wish I was your guest for dinner! :)

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  3. this will surely impress the guests! Looks so good..err..can i be your guest? :D

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  4. Hi Ivy , the weather is going to get cooler and my thoughts has turned to comfort food . Thanks for stopping by :).

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  5. Hi Joyce ,it is very delicious ... there is always an extra place at my table . Thanks for stopping by :).

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  6. Hi Lena , of course you can be my guest anytime . Thanks for stopping by :).

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  7. I got such a kick out of this recipe for a rather odd reason, Nee. You know how Marion is a BIG shopper? Well, I have tons of pickle juice in the fridge taking up valuable space. Just today I was wondering what would happen if I marinated chicken in it for a few days, something like sauerbraten but with chicken.

    After seeing this dish, I think I may just give it a try. Just as an experiment:) However, I too would love to sample your delicious looking chicken first, lol...

    Thank you so much for sharing...

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  8. Hi Louise , as the old saying goes ... great minds thinks alike , with school in my mind has turned to comfort foods . Try it , fast , easy and not much clean-up now that's the part I like most . There is always an extra place at my table .
    Marion is a sweetheart and I always love to here about her escapades and what good times she has . you are welcome and thanks for stopping by :).

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Hi friends, thank you for stopping by and for taking the time to say hello. The welcome mat is always out and the coffee is always hot .I really appreciate your sweet gesture!