Chicken In Riesling
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
42
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Vegetable Oil3 tbsps
Unsalted Butter (divided)2 tbsps
Shallot (finely chopped)4 medium
Carrot (halved diagonally)Directions:
1
Preheat oven to 350F with rack in middle
2
Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper
3
Heat oil with 1 tablespoon butter in a wide 3 1/2- 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
4
Transfer to a plate
5
Meanwhile, wash leeks and pat dry
6
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
7
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
8
Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes
9
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
10
Bring to a boil, then simmer until potatoes are just tender, about 15 minutes
11
Drain in a colander, then return to saucepan
12
Add parsley and shake to coat
13
Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes
14
Preheat oven to 350F with rack in middle
15
Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper
16
Heat oil with 1 tablespoon butter in a wide 3 1/2- 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
17
Transfer to a plate
18
Meanwhile, wash leeks and pat dry
19
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
20
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
21
Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes
22
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
23
Bring to a boil, then simmer until potatoes are just tender, about 15 minutes
24
Drain in a colander, then return to saucepan
25
Add parsley and shake to coat
26
Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes