- 4
- 30 mins
- 31 mins
Ingredients
- 1 whole chicken (about 3 1/2 pound), backbone discarded and chicken cut French style into 8 pieces (see cooks' note, below)
- 1 tablespoon olive/coconut oil
- 3 tablespoons unsalted butter, divided
- 4 medium leeks (white and pale green parts only), finely chopped (2 cups)
- 2 tablespoons finely chopped shallot
- 4 medium carrots, halved diagonally
- 1 cup dry white wine (preferably Alsatian Riesling)
- 1 head cauliflower cut into florets
- 2 tablespoons finely chopped flat-leaf parsley
- 1/2 cup crème fraîche or heavy cream
- Fresh lemon juice to taste
Preparation
Step 1
Preheat oven to 350F with rack in middle.
Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper. Heat oil with 1 tablespoon butter in a wide 3 1/2- to 5-quart 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.
Meanwhile, wash leeks and pat dry.
Pour off fat from pot, then cook leeks, shallot, and 1/4 teaspoon salt in remaining 2 tablespoons butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes.
Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.
While chicken braises, steam cauliflower until just tender, between 5-10 minutes. Drain water then return to saucepan. Add parsley and shake to coat.
Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add cauliflower.