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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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From Martha Stewart. Ingredients:
1 whole fryer chicken, quartered, rinsed, and patted dry |
2 tablespoons olive oil |
1 tablespoon unsalted butter |
4 leeks, white and green parts only, halved lenghtwise and then sliced into 1 inch pieces, washed well and dr |
1/3 cup chopped tarragon, plus more sprigs for garnish |
1/2 cup dry white wine |
2 1/2 cups low sodium chicken broth (or homemade) |
1 tablespoon freshly grated lemon zest |
1 teaspoon fresh lemon juice |
Directions:
1. Season chicken with salt and pepper.
2. Heat oil and butter in a large skillet over medium heat.
3. Add chicken, skin side down; cook until skin is browned, about 5 minutes. Turn, and cook until other side is browned, about 3 minutes. Transfer to a plate; set aside.
4. Add leeks to skillet; cook until soft, about 3 minutes. Add tarragon; cook 1 minute.
5. Add wine; deglaze pan, scraping up any browned bits from bottom, until liquid evaporates. Add stock and zest.
6. Cover; bring to a boil.
7. Return chicken to skillet; simmer, covered, over medium-low heat until cooked through 35-40 minutes.
8. Transfer chicken to a platter; keep warm. Place skillet over high heat; cook until sauce thickens, 5-6 minutes. Stir in lemon juice.
9. To serve, spoon sauce over chicken; garnish with tarragon sprigs.
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