Chicken in Riesling

By jennKI

Ingredients

• 1 whole chicken (about 3 1/2 pound), backbone discarded and chicken cut French style into 8 pieces (see cooks' note, below)
• 1 tablespoon olive/coconut oil
• 3 tablespoons unsalted butter, divided
• 4 medium leeks (white and pale green parts only), finely chopped (2 cups)
• 2 tablespoons finely chopped shallot
• 4 medium carrots, halved diagonally
• 1 cup dry white wine (preferably Alsatian Riesling)
• 1 head cauliflower cut into florets
• 2 tablespoons finely chopped flat-leaf parsley
• 1/2 cup crème fraîche or heavy cream
• Fresh lemon juice to taste

Details

Servings 4
Preparation time 30mins
Cooking time 31mins

Preparation

Step 1

Preheat oven to 350F with rack in middle.

Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper. 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. Transfer to a plate.

Meanwhile, wash leeks and pat dry.

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.

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. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.

While chicken braises, steam cauliflower until just tender, between 5-10 minutes. Drain water then return to saucepan. Add parsley and shake to coat.

Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add cauliflower.