60 minutes
A savory and elegant dish of chicken braised with white wine, leeks, and mushrooms, finished with crème fraîche for richness.
Chicken, patted dry
0 lb
to taste
to taste
Minced Garlic, minced
cloves
tablespoons
tablespoons
Mushrooms, thinly sliced
0 oz
Leek, cleaned and thinly sliced
0 oz
each
0.25 fluid ounces
Creme fraiche
tablespoons
Chopped Chives, chopped
tablespoons
teaspoons
Flat Leaf Parsley, chopped
tablespoons
1. Prepare and Season Chicken
Begin by patting your chicken dry with paper towels to ensure proper seasoning. Generously season with kosher salt and freshly ground black pepper, then massage the chicken with the minced garlic, coating each piece evenly.
2. Brown the Chicken
Heat a tablespoon of extra-virgin olive oil and a tablespoon of unsalted butter in a Dutch oven over medium heat. Once the butter has melted and is sizzling, place the chicken pieces in the pot. Cook each side for about 4-6 minutes or until they develop a beautiful golden-brown crust. Browning the chicken is pivotal—it deepens the flavor through caramelization.
3. Sear the Mushrooms
In the same Dutch oven, add the rest of the oil and butter if needed, then introduce your thinly sliced mushrooms. Allow them to cook undisturbed for 2-3 minutes to achieve a nice sear, then stir and cook for an additional minute until they're browned and fragrant.
4. Cook Leeks and Aromatics
Now add the rest of your sliced garlic, the leeks, and rosemary sprigs to the pot. Cook them down for about 7 minutes until the leeks are soft and tender. Pour in the white wine and let it bubble away for a minute to reduce slightly, mingling all the flavors together.
5. Braise the Chicken
Carefully place the chicken back into the pot, nestling it among the leeks and mushrooms. Pour in any accumulated juices from the chicken as well. Cover the pot with a lid and let the chicken cook through for about 25-35 minutes. You'll know it's done when the meat is thoroughly cooked and tender to the touch.
6. Thicken the Sauce
Once the chicken is done, transfer it to a serving platter. If the sauce in the pot needs thickening, simmer it for an additional 2-5 minutes until it reaches a consistency that coats the back of your spoon.
7. Finish the Sauce
To finish the sauce, stir in the remaining grated garlic, crème fraîche, chopped chives, and lemon zest. The crème fraîche is not just for creaminess—it perfectly balances the wine's acidity, creating a harmonious blend of flavors.
8. Serve
Spoon the luxurious sauce over the chicken on the platter and garnish with a sprinkle of chopped fresh parsley. Serve your wine-braised chicken with mushrooms and leeks hot, and enjoy the symphony of flavors you've orchestrated in your kitchen.
Opt for bone-in, skin-on chicken thighs or legs, as these cuts retain moisture better and develop deeper flavors during braising. The bones add richness to the sauce, and the skin protects the meat while also crisping up nicely in the first step.
Take your time to thoroughly brown the chicken skin side down. This step not only develops flavor through the Maillard reaction but also renders excess fat, which becomes a flavorful base for sautéing the leeks and mushrooms later. Do not overcrowd the pan to ensure even browning—do it in batches if necessary.
Once the chicken is fully cooked, remove the pieces from the pan and consider reducing the braising liquid further to intensify flavor. You can whisk in a knob of cold butter at the end for a glossy, luxurious sauce.
After browning the chicken and sautéing the vegetables, deglazing the pan with wine is crucial for incorporating all the flavorful bits stuck to the pan into your sauce. Use a dry white wine such as Sauvignon Blanc or Chardonnay, which adds complexity without overt sweetness.
Use a wine that's good enough to drink. The quality of wine can significantly affect the final taste, so avoid overly inexpensive wines and choose something you'd enjoy sipping.
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