Ingredients:
- 1 whole chicken (about 3 1/2 lb), backbone discarded and chicken cut french style into 8 pieces ( see cooks' note, below)
- fresh lemon juice to taste
Directions:
- Preheat oven to 350F with rack in middle.
- Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper. Heat oil with 1 tablespoon butter in a wide 3 1/2- to 5-quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.
- Meanwhile, wash leeks and pat dry.
- Pour off fat from pot, then cook leeks, shallot, and 1/4 teaspoon salt in remaining 2 tablespoons butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.
- While chicken braises, peel potatoes, then generously cover with cold water in a 2- to 3-quart saucepan and add 1 1/2 teaspoons salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.
- Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.
- Cooks' note: A chicken cut French style yields 2 breast halves with wings attached, halved crosswise for a total of 4 breast pieces, 2 drumsticks, and 2 thighs. If you don't want to cut up a whole chicken, you can use 3 pounds chicken parts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1193.92 Kcal (4999 kJ) | ||
| Calories from fat | 715.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 79.55g | 122% | |
|---|---|---|---|
| Cholesterol | 388.9mg | 130% | |
| Sodium | 362.81mg | 15% | |
| Potassium | 1460.2mg | 31% | |
| Total Carbs | 29.02g | 10% | |
| Sugars | 7.23g | 29% | |
| Dietary Fiber | 4.52g | 18% | |
| Protein | 76.02g | 152% | |
| Vitamin C | 31mg | 52% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 5.8mg | 32% | |
| Calcium | 131.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 172.67 Kcal (723 kJ) | ||
| Calories from fat | 103.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.5g | 122% | |
|---|---|---|---|
| Cholesterol | 56.24mg | 130% | |
| Sodium | 52.47mg | 15% | |
| Potassium | 211.18mg | 31% | |
| Total Carbs | 4.2g | 10% | |
| Sugars | 1.05g | 29% | |
| Dietary Fiber | 0.65g | 18% | |
| Protein | 10.99g | 152% | |
| Vitamin C | 4.5mg | 52% | |
| Vitamin A | 0.1mg | 24% | |
| Iron | 0.8mg | 32% | |
| Calcium | 19mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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