Vinegar-Braised Chicken With Leeks And Peas Recipe

Name: Vinegar-Braised Chicken With Leeks And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 whole chicken legs; Salt; 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; 1/4 cup white balsamic vinegar; One 10-ounce package frozen baby peas, thawed; 2 tablespoons chopped tarragon; 2 tablespoons chopped parsley; 1/2 cup creme fraiche

Servings: persons

8 whole chicken legs
Salt
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
1/4 cup white balsamic vinegar
One 10-ounce package frozen baby peas, thawed
2 tablespoons chopped tarragon
2 tablespoons chopped parsley
1/2 cup creme fraiche

1
Preheat the oven to 425u00b0 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 and 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 creme fraiche 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.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 whole chicken legs, Salt, Freshly ground pepper, 3 tablespoons unsalted butter, and more.

Yes, Vinegar-Braised Chicken With Leeks And Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vinegar-Braised Chicken With Leeks And Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions