with Creme Fraiche
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 1 hour
Wine Suggestion: Eroica Riesling
4 chicken breasts, bone in & wing attached
1 Tbs vegetable oil
3 Tbs butter, divided
4 medium leeks (white and pale green parts only), washed and finely chopped
2 Tbs finely chopped shallot
4 medium carrots, halved diagonally
3 cup dry Riesling (CSM Columbia Valley)
½ cup crème fraiche
1 tsp grated organic lemon rind
Fresh lemon juice to taste
Salt & freshly ground black pepper
Preheat oven to 350F with rack in the middle.
Pat chicken dry and season with 2 teaspoon salt and a rounded ¾ teaspoon pepper. Heat oil with 1 tablespoon butter in a wide 3 1/2 to 5 quart ovenproof pot over medium high heat. Brown chicken, skin side down, in 2 batches. Transfer the chicken to a plate.
Pour off fat from pot, cook leeks and shallots in remaining 2 tablespoons of butter over medium low heat, stirring occasionally, until golden brown, 5-7 minutes. Return the chicken to the pan, skin side up with any juices from the plate along with the carrots and wine. Boil until the liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes. Remove from the oven and stir in the crème fraiche and lemon rind into chicken mixture, season with salt, pepper and lemon juice.