My pictures of this dish really didn’t do it justice. I know it’s time for me to breakdown and buy a grownup camera so I can take some decent pictures, but I’m buying a wedding this year instead. So instead I’m going to post the image from Food & Wine, give it credit, and hope I don’t get sued. Especially since this blog doesn’t make any money.

I originally saw this recipe on pinterest, and it peaked my interest because of the vinegar component. My dear sister just took a trip to Paris and brought me home a lovely little bottle of white vinegar with fresh herbs. I almost hated to open it as it made me feel 10% more sophisticated when it was displayed on my countertop, but I was excited to see what it would bring to this recipe.

Anyway, I could have eaten this sauce as a soup. No lie. I’m sure it would have made me ill, but it also would have made me ridiculously happy. I’m not sure why I’ve never made a sauce with creme fraiche before, but I’m certainly going to add it to my regular rotation. Such a nice, bright, creamy surprise.

This could easily be a weeknight dinner, or served on a big platter for entertaining. The original recipes called for peas, but there’s a certain someone in my household who refuses to eat peas (at the opposite end of the spectrum, I’ll eat peas straight from the can).

Vinegar-braised Chicken with Leeks (adapted from Food & Wine)

4 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
2 tablespoons chopped tarragon
2 tablespoons chopped parsley
1/2 cup crème fraîche

Preheat the oven to 425° 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.

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.

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.

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.

Place the roasting pan over a burner and boil over high heat until the liquid is reduced by half, about 5 minutes. Add the herbs and crème fraîche 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.