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1
Season chicken with salt and pepper.
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2
Melt butter with the oil in a large enameled cast-iron Dutch oven over medium-high heat until just bubbling.
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3
Add half the chicken pieces, skin sides down; cook, turning once, until golden, 2 to 3 minutes per side.
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4
Transfer chicken pieces to a plate; set aside.
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5
Repeat with remaining chicken pieces; add to plate.
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6
Remove pot from heat; let cool slightly.
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7
Return pot to medium-low heat, and add leeks.
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8
Cook, stirring frequently, until leeks begin to soften and are pale golden, about 3 minutes.
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9
Add hard cider and thyme.
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10
Move leeks to edges of pot, and add all the chicken pieces to pot, skin sides down.
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11
Arrange leeks over chicken.
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12
Cover, and cook 15 minutes (if liquid is bubbling rapidly, reduce heat to low).
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13
Turn chicken pieces, and cook until breasts are cooked through, about 5 minutes more.
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14
Transfer chicken breasts to a plate, and cover to keep warm.
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15
Adjust leeks so they are submerged in liquid.
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16
Cook, uncovered, until the remaining chicken pieces are tender and cooked through, about 10 minutes.
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17
Using a slotted spoon, transfer all of the chicken to a warm serving platter.
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18
Remove leeks from pot, and arrange the leeks around chicken.
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19
Cover with foil, and set aside.
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20
Return pot to medium heat.
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21
Cook, uncovered, until liquid has reduced by about half (to a scant 2/3 cup), 8 to 10 minutes.
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22
Reduce heat to medium-low.
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23
Whisk in the creme fraiche and parsley.
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24
Ladle pan sauce over chicken and leeks.
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25
Serve immediately.
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26
Stir together cream and buttermilk in a medium bowl.
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27
Let stand at room temperature, partially covered, until thick, about 12 hours.
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28
Stir; cover, and refrigerate until ready to use, up to 2 weeks.
