Braised Chicken with Leeks, Baby Peas & Tarragon

 

Inspired by a Food & Wine recipe, this delicious Braised Chicken recipe shouts springtime with a luscious combination of buttery leeks, baby green peas, fresh tarragon and crème fraîche with a splash of white balsamic vinegar that creates a wonderful tangy cream sauce for an easy and elegant entrée. Although the recipe suggests using whole chicken legs, both plump chicken breasts cut in a half or large succulent thighs would work equally well. Served with a heaping mound of creamy mashed potatoes and crisp french green beans, this is a warm and comforting dish anytime of the year.

Vinegar-Braised Chicken with Leeks, Peas & Tarragon

Serves 4

Recipe courtesy of Food & Wine

4 whole chicken legs, or 2 large bone-in breasts split into 4 portions

Kosher salt 

Freshly ground pepper 

1 1/2  tbsp unsalted butter 

1 1/2 tbsp extra-virgin olive oil 

1 1/2 large leeks, halved lengthwise and cut into 1-inch pieces 

1/2 cup low-sodium chicken broth 

1/4 cup white balsamic vinegar 

5 oz frozen baby peas, thawed 

1 tbsp chopped tarragon, plus more for garnish

1 tbsp chopped parsley 

1/4 cup crème fraîche or full fat sour cream

Preheat the oven to 425°F 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, only if using legs. Season the chicken generously with salt and pepper.

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, about 4-5 minutes. Turn and cook the chicken for another minute, then place all of the chicken into one skillet.

In the other skillet, cook the leeks over medium-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, then pour the mixture into a medium roasting or cast-iron pan such as Le Creuset.

  

Place the chicken on the leeks, skin side up, and roast for about 20-25 minutes, until it's cooked through. Turn on the broiler and broil for about 2 minutes, until the skin is golden and crisp, then transfer the chicken to a warm platter.

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, then pour the sauce over the chicken and serve garnished with some fresh herbs.