I’ve been making this chicken for about five years now and, while it’s been usurped by Thomas Keller’s simple roast chicken in our weekly rotation, it’s still one of our all time favorites. The heavenly flavor of wine, leeks and chicken combine in a creamy, stew-like sauce that is soaked up by the potatoes and carrots.
Over the years I’ve adapted it from the original recipe in Gourmet to make it lower in calorie, faster, easier, and in my opinion even yummier. The end result is a one pot meal that is just barely quick enough to be considered weeknight friendly. Note that the nutritional information below assumes you’re eating all the skin which, if you’re interested in nutritional information, you probably aren’t. I don’t. But those that do will appreciate the crispiness of this recipe.
This recipe makes up 8 servings but leftovers heat up beautifully and I swear it’s even more delicious a few days after cooking. While I usually butcher a whole chicken for this dish, I’ve had tons of success with chicken parts and skinless thighs. Even boneless, skinless breasts will work in a pinch. Braising ensures the meat stays tender and, really, the sauce is where the magic happens. And it is magical.
- 3-1/2 to 4 lbs chicken parts
- salt and pepper, to taste
- 1 tablespoon olive oil
- 4 large leeks, white and pale parts only, finely chopped (about 2 cups)
- 2 shallots, finely chopped
- 1 bottle dry white wine
- 1 c chicken stock
- 1 bay leaf
- 1 lb carrots, chopped into 2-3 inch pieces
- 1-1/2 pound small red potatoes
- 2 tablespoons finely chopped flat-leaf parsley
- 1/2 cup fat free sour cream
- Fresh lemon juice to taste
Preheat oven to 350F with rack in middle.
Season chicken with salt and pepper. Heat olive oil in a large Dutch oven or other heavy pot with tight fitting lid over medium high heat. Brown chicken in two batches such that pieces aren't touching, about 3-4 minutes per side. Set aside on a plate.
Meanwhile, wash and thinly slice leeks and shallots. Chop carrots.
Pour off all but 1 tbs of fat from the pot and add leeks and shallot. Reduce heat to medium and cook, stirring regularly, until leeks begin to turn golden. Add wine, chicken stock, bay leaf, carrots and potatoes. Increase heat and bring to a roiling boil. Reduce liquid to about 1 cup, about 20 minutes.
When liquid is reduced, return chicken to the pot, cover, and place in the oven. Braise until chicken is cooked through, about 20-25 minutes.
Remove chicken and potatoes to a plate, adjust seasoning of sauce and stir in parsley, sour cream, and lemon juice. Return potatoes and chicken, skin side up, and place under a broiler 1-2 minutes until chicken skin is crispy and golden.
Total Fat 16.8g
Saturated Fat 4.4g
Trans Fat 0.0g
Total Carbohydrates 31.0g
Dietary Fiber 3.7g
Weight Watchers Points: 12