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Categories:
olive oil chicken kosher salt chicken stock water white wine carrot celery only onion garlic bay leaves clove peppercorns Creme Fraiche unsalted butter
Viewed: 3 - Published at: 2 years agoIngredients
- 2 tablespoons olive oil
- One 3 1/2-pound chicken, cut into 8 pieces
- Kosher salt and freshly ground pepper
- 1 cup chicken stock
- 1 cup water
- 1/2 cup dry white wine
- 1 carrot, halved lengthwise
- 1 celery rib, halved lengthwise
- 1 leek, white and tender green parts only, quartered lengthwise
- 1 medium onion, halved
- 2 garlic cloves, halved
- 2 bay leaves
- 1 clove
- 1/2 teaspoon whole peppercorns
- 1/2 cup creme fraiche
- 2 tablespoons unsalted butter
Method
- In a large skillet, heat 1 tablespoon of the olive oil.
- Season the chicken pieces with salt and pepper and cook in a single layer over moderately high heat, skin side down, until the skin is golden and beginning to crisp, about 5 minutes.
- Transfer the chicken to a plate.
- Add the chicken stock, water and white wine to the skillet and cook over moderate heat, scraping up any browned bits from the bottom.
- Add the carrot, celery, leek, onion, garlic, bay leaves, clove and peppercorns and bring to a simmer.
- Return the chicken pieces to the skillet, skin side up.
- Cover, reduce the heat to low and simmer until the chicken is cooked through, 20 minutes.
- Transfer the chicken to a plate and cover loosely with foil.
- Strain the cooking liquid into a small saucepan.
- Bring to a boil, then simmer over moderately high heat until reduced to 2/3 cup, about 20 minutes.
- Remove from the heat.
- Whisk in the creme fraiche and butter and season with salt and pepper.
- Keep warm.
- In a medium skillet, heat the remaining 1 tablespoon of oil.
- Add the chicken, skin side down; cook over moderately high heat until the skin is crisp, 2 minutes.
- Transfer to plates, ladle the sauce on top and serve.
