- 1 whole chicken (about 3.5 pounds), backbone discarded and chicken cut French style into 8 pieces*
- 1 tablespoon vegetable oil
- 3 tablespoons unsalted butter, divided
- 4 medium leeks, pale green & white parts only, finely chopped
- 2 tablespoons shallots, finely chopped
- 4 medium carrots, halved diagonally
- 1 cup dry white wine (preferably Riesling)
- 1.5 pounds small (2-inch) red potatoes
- 2 tablespoons finely chopped flat leaf parsley
- 1/2 cup creme fraiche or heavy cream
- Fresh lemon juice to taste
Step 1: Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper. Heat oil with 1 tablespoon butter in a wide 3.5 to 5 quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to plate.
Step 2: Meanwhile, wash leeks and pat dry. Pour off fat from pot, then cook leeks, shallot, and 1/4 teaspoon salt in remaining 2 tablespoons butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.
Step 3: While chicken braises, peel potatoes, then generously cover with cold water in a 2 to 3 quart saucepan and add 1-1/2 teaspoons salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat. Stir crème fraiche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.
*A chicken cut French style yields 2 breast halves with wings attached, halved crosswise for a total of 4 breast pieces, 2 drumsticks, and 2 thighs. If you don’t want to cut up a whole chicken, you can use 3 pounds chicken parts.
Enjoy this flavorful chicken recipe from Chef Kathy Damm!