Author: Nicole
- 1 pound small red potatoes
- 8 chicken thighs with bones and skin
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 4 medium leeks (white and pale green parts only), finely chopped (~ 2 cups)
- 1 medium shallot, finely chopped
- 4 garlic cloves, minced
- 4 medium carrots, cut into small circles, about ½ inch thick
- 8 ounces cremini mushrooms, sliced
- 1-1/2 cup dry Riesling (or other dry white wine)
- 3 sprigs fresh rosemary
- 10 sprigs fresh thyme
- ½ cup crème fraîche or heavy cream
- 2 tablespoons chopped flat-leaf parsley
- 1-1/2 tablespoons freshly squeezed lemon juice (~ 1 lemon)
- Sea salt and freshly ground pepper
- Preheat oven to 350°F.
- In a small pot, steam potatoes over high heat until just tender when pierced with a fork, about 25 minutes. Set aside.
- Pat chicken dry and sprinkle with sea salt and freshly ground pepper on both sides.
- Heat oil and butter in a wide 5-quart heavy ovenproof pot (with lid) over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Make sure the skin is browned. Transfer to a plate.
- While chicken is cooking, chop leeks and place in a bowl of cold water to remove dirt. Let sit for 10 minutes. Transfer leeks to a colander by hand or spoon. Rinse leeks under cold water in colander. Pat dry.
- Pour off all but 2 tablespoons of fat from pot. Cook leeks, shallot, garlic, carrots and mushrooms, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 8 to 10 minutes.
- Add chicken, skin sides up and wine and boil until liquid is reduced by half, 5 to 7 minutes.
- Add potatoes, rosemary and thyme and stir. Cover pot and braise chicken in oven until cooked through (meat should be falling off the bones), 45 to 60 minutes.
- Remove pot from oven. Transfer chicken to a plate – don’t worry if some pieces fall into the pan.
- Stir crème fraîche into pot. Then stir in parsley and lemon juice. Season with sea salt and freshly ground pepper. Return chicken to pot.
- Serve warm.
Recipe by Riegl Palate at https://www.rieglpalate.com/riesling-chicken/
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