- 8 whole chicken legs
- Salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 3 large leeks, halved lengthwise and cut into 1-inch pieces
- 1 cup low-sodium chicken broth
- ¼ cup white balsamic vinegar
- 1 10-ounce package frozen peas, thawed
- 2 tablespoons chopped tarragon
- ½ cup heavy cream
This dish is super easy to prepare and is absolutely delicious! It’s a very slight variation from a recipe I found in Food and Wine magazine…one of my favorite pubs! I paired it with a Sonoma Chardonnay (Littorai 2010). The tarragon in the dish also makes a perfect pairing with a French chardonnay.
1. Preheat the oven to 425 degrees and position a rack in the upper third. Turn the chicken legs skin side down on a work surface and cut halfway through the joint. Season the chicken generously with salt pepper.
2. 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 and cook the chicken for 1 minute. Pile all of the chicken into one skillet.
3. 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. Pour the mixture into a medium roasting pan.
4. Set the chicken on the leeks, skin side up; roast for about 25 minutes until it is 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.
5. 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 heavy 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.
Full-bodied white: 2010 Kermit Lynch Sunflower Cuvée Côtes-du-Rhône Blanc