Braised Chicken with Leeks and Crème Fraîche Sauce
Main Dishes • Chinese
Description
Braised chicken with leeks and crème fraîche sauce
Ingredients
- Poultry 65 oz
- Coarse Salt to taste
- Ground Black Pepper to taste
- Butter 1 tablespoon
- Olive Oil 2 teaspoons
- Leek 20 oz
- Cider 1 cup
- Chopped Sage Leaves 1 tablespoon
- Crème fraîche ½ cup
- Chopped Sage Leaves 1 tablespoon
Step-by-Step Guide
Step 1
Rinse the chicken well and cut it into 8 pieces. Season with salt and pepper.
Step 2
Trim the dark green leaves and roots from the leek. Cut the remaining parts in half lengthwise and slice thinly. Rinse under cold water.
Step 3
In a large ovenproof pot, heat the butter and olive oil over medium heat. Add half of the chicken and brown for 3–4 minutes. Transfer to a plate. Repeat with the remaining chicken.
Step 4
Return the pot to medium heat and add the leeks. Cook, stirring, until soft and golden, about 3 minutes. Then add the cider and thyme. Push the leeks to the sides and place the chicken in the center.
Step 5
Nestle the chicken into the leeks, cover with a lid, and simmer on low heat for 15 minutes. Flip the chicken pieces and cook for another 5 minutes. Transfer the chicken breast pieces to a plate and keep warm. Cook the remaining chicken uncovered for another 10 minutes until tender.
Step 6
Return the remaining chicken to the plate with the breasts, top with leeks, and cover with foil.
Step 7
Return the pot to medium heat. Allow the liquid to reduce by half, about 8–10 minutes (to ⅔ cup). Reduce to low heat and stir in the crème fraîche and parsley.
Step 8
Drizzle the sauce over the chicken with leeks and serve immediately.
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