CRISPY-SKINNED CHICKEN WITH LEEKS AND PEAS: AN EARLY FALL BRAISE

Name: CRISPY-SKINNED CHICKEN WITH LEEKS AND PEAS: AN EARLY FALL BRAISE
Ingredients: 1 whole chicken cut up into 8 pieces,; preferably Bell and Evans Air Chilled; Salt; Freshly ground pepper; 2 tablespoons unsalted butter; 2 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 tbsp each chopped tarragon and parsley; 1/2 cup crème fraîche or sour cream or Greek Yogurt

"Crispy chicken with leeks, peas & crème fraîche—an easy French braise that’s weeknight simple, fall cozy, and perfect with heirloom tomato burrata..."

INGREDIENTS

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1 whole chicken cut up into 8 pieces,

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preferably Bell and Evans Air Chilled

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Salt

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Freshly ground pepper

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2 tablespoons unsalted butter

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2 tablespoons extra-virgin olive oil

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3 large leeks, halved lengthwise and cut into 1-inch pieces

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1 cup low-sodium chicken broth

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1/4 cup white balsamic vinegar

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One 10-ounce package frozen baby peas, thawed

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2 tbsp each chopped tarragon and parsley

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1/2 cup crème fraîche or sour cream or Greek Yogurt

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