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.


  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 :)

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

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

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

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

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

  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...

  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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