Grace Parisi
July 31, 2012

Vinegar-Braised Chicken with Leeks and Peas // © Jonny Valiant

This vinegar-braised chicken dish is elegant enough for entertaining and easy enough for a simple weeknight dinner. / © Jonny Valiant

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

I love using contrasting flavors and textures in dishes. Sweet and tangy leeks and peas and soft and crispy chicken and skin are all so lovely together. One of my favorite things is to toast thick slabs of country bread and serve this on top, letting all the gorgeous juices soak into the bread. SEE RECIPE »

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