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CHICKEN COQ AU VIN

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Ingredients
  

  • 3 lb chicken parts
  • 1 T vegetable oil I USED EVOO
  • 3 T unsalted butter divided
  • 4 medium leeks white and pale green parts only, finely chopped (2 cups)
  • 2 T finely chopped shallot
  • 4 medium carrots halved diagonally (WHEN OUT I SUBSTITUTE PARSNIPS)
  • 1 cup dry white wine
  • 1 ½ lb small red potatoes
  • 2 T finely chopped flat-leaf parsley
  • ½ cup heavy cream I USED A SMIDGE LESS
  • fresh lemon juice to taste

Instructions
 

  • Preheat oven to 350F with rack in the middle.
  • Pat chicken dry and sprinkle with 1 t salt and a rounded 3/4 t pepper. Heat oil with 1 T butter in a wide 3 1/2 – 5 quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes per batch. Transfer to a plate.
  • Meanwhile, wash leeks and pat dry.
  • Pour off fat from pot, then cook leeks, shallot, and 1/4 t salt in the remaining 2 T butter, covered, over medium-low heat, stirring occasionally, until leeks are pale and golden, 5-7 minutes. Add chicken, skin sides up (with juices from plate), carrots and wine and boil until liquid is reduced by half, 3-4 minutes.
  • Cover pot and braise chicken in oven until cooked through, 20-25 minutes. (** BAKED MINE 1 HOUR)
  • While chicken braises, peel potatoes, then generously cover with well-salted cold water in a 2-3 qt saucepan. Bring to a boil, then simmer until just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley; shake to coat.
  • Stir heavy cream into chicken mixture. Season with salt, pepper and lemon juice, then add potatoes.