Chicken in Riesling
Hands on Time: 30 Minutes
Total Time: 1 Hour

1 whole chicken (about 3 1/2 pounds), backbone discarded and chicken cut French style into 8 pieces. (you can just get 3 1/2 pounds of chicken. Bone in is best for flavor, but it doesn't really matter)
1 Tbsp vegetable oil
3 Tbsp unsalted butter, divided
4 medium leeks (white and pale green parts only), finely chopped
2 Tbsp finely chopped shallot (I just used a small onion)
4 medium carrots, halved diagonally
1 c dry white wine (I just used a reasonably priced Riesling)
1 1/2 pound small red potatoes
2 Tbsp finely chopped flat-leaf parsley
1/2 c creme fraiche or heavy cream
Fresh lemon juice to taste

1. Preheat oven to 350 with rack in the middle
2. Pat chicken dry and sprinkle with 1 tsp salt and rounded 3/4 tsp pepper. Heat oil with 1 Tbsp butter in a wide 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.
3. Meanwhile, wash leeks and pat dry.
4. Pour off fat from pot, then cook leeks, shallot, and 1/4 tsp salt in remaining 2 Tbsp butter, covered over medium-low heat, stirring occasionally, until leeks are pale golden, 5-7 minutes. Add chicken, skin side up, with any juices from plate, carrots, wine and boil until liquid is reduced by half, 3-4 minutes. Cover pot and braise chicken in oven until cooked through, 20-25 minutes.
5. While chicken braises, peel potatoes, then generously cover with cold water in a 2-3 quart saucepan and add 1 1/2 tsp salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.
6. Stir heavy cream into chicken mixture and season with salt, pepper, and lemon juice. Then add potatoes.

Yeild: 4 servings

Ken's rating: *****
Chalsea's rating: *****!
Don't let this recipe freak you out. It's really rather easy! Just follow it exactly as it says. We thoroughly enjoyed this recipe and will be making it again and again. And, BONUS!, just pair the rest of the wine with dinner! Delicious!