Wine-Braised Chicken with Mushrooms and Leeks Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 1/2 lbs. bone in chicken
2 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 cloves garlic
2 tbsp. olive oil
2 tbsp. unsalted better
1 c. thinly sliced mushrooms.
2 large leeks (4 cups) halved and thinly sliced into half-moons.
2 to 3 rosemary sprigs
3/4 c. dry white wine
1/4 c. creme fraiche
2 tbsp. chopped chives
1 tsp. lemon zest
1/2 c. finely chopped parsley
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Directions: |
Directions:1. Pat chicken dry with paper towels. Season with salt and pepper. Rub 1/2 of the garlic over the chicken.
2. In Dutch oven over medium heat combine 1 tbsp. oil and 1 tbsp. butter. Add chicken and brown on all sides.
3. Add remaining butter and add mushrooms and cook until well browned.
4. Thinly slice 2 garlic cloves reduce heat to medium and add sliced garlic, leeks and a large pinch of salt and pepper. Cook until leeks are tender about 7 minutes. Add rosemary and wine and let simmer about 1 minutes.
5. Nestle chicken, skin side up, into and pan and pour in additionl wine and juices. Cover and cook 25-35 minutes. Transfer to serving plate and add creme fraiche to stock and lemon juice. Taste sauce and add more salt. Spoon over chicken and top with parsley and lemon zest. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: This recipe is from Melissa Clark from the New York Times. A delicious entree. Hard to find chicken pieces with bones.
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