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Vinegar-Braised Chicken with Leeks and Peas
© Jonny Valiant

Vinegar-Braised Chicken with Leeks and Peas

  • ACTIVE: 25 MIN
  • FAST

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

  1. 8 whole chicken legs
  2. Salt
  3. Freshly ground pepper
  4. 3 tablespoons unsalted butter
  5. 3 tablespoons extra-virgin olive oil
  6. 3 large leeks, halved lengthwise and cut into 1-inch pieces
  7. 1 cup low-sodium chicken broth
  8. 1/4 cup white balsamic vinegar
  9. One 10-ounce package frozen baby peas, thawed
  10. 2 tablespoons chopped tarragon
  11. 2 tablespoons chopped parsley
  12. 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.



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