QUICK WHITE WINE-BRAISED CHICKEN and POTATOES

• servings: 4

Ingredients

1½ pounds extra-small red potatoes, halved

3 tablespoons unsalted butter

(2 tablespoons melted,

1 tablespoon softened)

½ teaspoon table salt, divided

¼ teaspoon pepper, divided

8 (5- to 7-ounce) bone-in chicken thighs, trimmed and halved

1 pound leeks, white and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly

4 carrots, peeled and sliced

½ inch thick

1 cup dry white wine

½ cup crème fraîche

1 tablespoon lemon juice

Directions

Microwave potatoes, melted butter, ½ teaspoon salt, and ½ teaspoon pepper in covered bowl until tender, 8 to 10 minutes, stirring potatoes halfway through cooking.

Meanwhile, pat chicken dry with paper towels and sprinkle with remaining ¼ teaspoon salt and remaining ⅛ teaspoon pepper. Melt softened butter in 12-inch skillet over medium-high heat. Add chicken skin side down and cook until skin is crisped and golden, 7 to 9 minutes. Transfer chicken to plate and discard skin if desired.

Pour off all but 1 tablespoon fat from skillet. Add leeks and carrots and cook over medium heat until vegetables are softened and beginning to brown, about 5 minutes. Stir in wine, scraping up any browned bits, and bring to simmer. Nestle chicken into skillet, skin side up, along with any accumulated juices. Cover and cook over medium-low heat until chicken is tender and registers 175 degrees, 15 to 20 minutes.

Transfer chicken to large plate, tent loosely with aluminum foil, and let rest while finishing sauce. Increase heat to medium and reduce liquid in skillet until slightly thickened, 4 to 6 minutes.

Off heat, stir in crème fraiche and lemon juice and season with salt and pepper to taste. Serve chicken and potatoes with sauce.

Notes

From ultimate meal prep cookbook