vinegar braised chicken

whole chicken legs
Salt and Pepper
1/4 cup
unsalted butter
3 tbsp
olive oil
large leeks
1 cup
low-sodium chicken broth
1/4 cup
balsamic vinegar
10 oz
packaged frozen baby peas, thawed
3 tbsp
North Shore Living Herbs® Tarragon, chopped
2 tbsp
North Shore Living Herbs® Parsley, chopped
1/2 cup
sour cream
Time to cook 1 hour, serves 8
Chicken braised and baked to perfection with leeks and peas. Such a beautiful plate to serve up to the whole family.

To make vinegar braised chicken, start by pre-heating your oven to 425° F. Season the chicken generously with salt and pepper. In each of 2 large nonstick skillets, heat half of the butter and oil. Add the chicken, skin side up, and cook over high heat until browned, 5 minutes. Turn over and cook the chicken for another 1 minute, then place all of the chicken into one skillet.

In the other skillet, cook the leeks over high heat until just beginning to soften, about 2 minutes. Add the broth and vinegar and bring to a boil. Season with salt and pepper and pour the mixture into a roasting pan. Set the chicken on the leeks, skin side up and roast for about 25 minutes, until cooked through. Turn on the broiler and broil for about 2 minutes, until the skin is golden and crisp. Transfer the chicken to a platter.

Place the roasting pan over a burner and boil over high heat until the liquid is reduced by half, about 5 minutes. Add the peas, herbs, and sour cream and simmer until the sauce is hot and slightly thickened, about 2 minutes. Season with salt and pepper. Pour the sauce over the chicken and serve. Enjoy!

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