Vinegar Braised Chicken With Leeks And Peas Recipes

VINEGAR-BRAISED CHICKEN WITH LEEKS AND PEAS

Vinegar-Braised Chicken with Leeks and Peas image

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

Categories broiled chicken roasted chicken braised chicken fast chicken recipe Test Kitchen recipe chicken legs Grace Parisi

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

8 whole chicken legs
salt
Freshly ground pepper
3 tbsp. unsalted butter
3 tbsp. extra-virgin olive oil
3 large leeks
1 c. low-sodium chicken broth
1/4 c. white balsamic vinegar
1 package frozen baby peas
2 tbsp. chopped tarragon
2 tbsp. chopped parsley
1/2 c. Crème fraîche

Steps:

Preheat the oven to 425 degrees 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. 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, 5 minutes. Turn and cook the chicken for 1 minute. Pile all of the chicken into one skillet.
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.
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.
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. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.

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