Serves 4
This take on the French classic makes for a saucy and elegant dish with hardly any effort.
Ingredients
4 Smart Chicken leg quarters
1 tablespoon canola oil
2 small onions, diced
3 carrots halved and sliced into 1-inch pieces
1 leek, washed and sliced
1 cup white wine
1 cup heavy cream
2 cups chicken stock
3 sprigs fresh thyme
3 fresh bay leaves
2 tablespoons fresh lemon juice
2 tablespoons flat leaf parsley, chopped
Kosher salt and freshly ground black pepper, to taste
Directions
Preheat oven to 350°F. Generously season the chicken with salt and pepper and set aside. In a large oven-safe sauté pan or Dutch oven over medium-high heat, heat the canola oil. Sear the chicken until golden-brown on both sides. Remove from the pan and set aside. Add the onions, carrots, and leeks and sauté for 5 to 10 minutes, until softened slightly. Deglaze with the wine and add the cream, stock, thyme, and bay leaves. Bring to a simmer. Transfer to the oven and bake for 1 hour and 15 minutes. Remove the chicken. Transfer the dish to the stovetop and reduce the sauce until thick enough to coat the back of a spoon. Serve the chicken with a generous amount of sauce.
Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska