Chicken Leeks With Creme Fraiche

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This delicious recipe is scaled down to 2 servings if you need more simply double the recipe and use a whole cut up chicken. Crème fraiche is very easy to make and there are a number of recipes on zaar - remember you will need 12 hours if you are making it yourself. Recipe adapted from martha stewart.

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Steps

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Season chicken with salt and pepper.

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Melt butter and oil in a large saut pan or enameled cast-iron dutch oven over medium-high heat until just bubbling.

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Add chicken skin sides down.

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Cook , turning once , until golden , 2 to 3 minutes per side.

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Transfer chicken pieces to a plate and remove pot from heat.

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Let cool slightly.

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Drain oil leaving a light coating on the bottom of the pan.

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Return pot to medium-low heat , and add leeks.

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Cook , stirring frequently , until leeks begin to soften and are pale golden , about 3 minutes.

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Add hard cider and thyme.

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Move leeks to edges of pot , and add all the chicken pieces to pot , skin sides down.

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Arrange leeks over chicken.

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Cover , and cook 15 minutes.

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Turn chicken pieces , and cook until breasts are cooked through , about 5 minutes more.

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Transfer the chicken to the serving dishes leaving the juices behind.

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Remove leeks from pot , and arrange the leeks around the chicken.

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Return pot to medium heat.

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Cook , uncovered , until liquid ha.

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Ingredients

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chicken breasts, kosher salt & freshly ground black pepper, butter, olive oil, leeks, hard apple cider, fresh thyme leave, creme fraiche, fresh parsley