Ingredients
3-1/2 to 4 lbs chicken parts
salt and pepper, to taste
1 tablespoon olive oil
4 large leeks, white and pale parts only, finely chopped (about 2 cups)
2 shallots, finely chopped
1 bottle dry white wine
1 c chicken stock
1 bay leaf
1 lb carrots, chopped into 2-3 inch pieces
1-1/2 pound small red potatoes
2 tablespoons finely chopped flat-leaf parsley
1/2 cup fat free sour cream
Fresh lemon juice to taste
Preparation
Preheat oven to 350F with rack in middle.
Season chicken with salt and pepper. Heat olive oil in a large Dutch oven or other heavy pot with tight fitting lid over medium high heat. Brown chicken in two batches such that pieces aren’t touching, about 3-4 minutes per side. Set aside on a plate.
Meanwhile, wash and thinly slice leeks and shallots. Chop carrots.
Pour off all but 1 tbs of fat from the pot and add leeks and shallot. Reduce heat to medium and cook, stirring regularly, until leeks begin to turn golden. Add wine, chicken stock, bay leaf, carrots and potatoes. Increase heat and bring to a roiling boil. Reduce liquid to about 1 cup, about 20 minutes.
When liquid is reduced, return chicken to the pot, cover, and place in the oven. Braise until chicken is cooked through, about 20-25 minutes.
Remove chicken and potatoes to a plate, adjust seasoning of sauce and stir in parsley, sour cream, and lemon juice. Return potatoes and chicken, skin side up, and place under a broiler 1-2 minutes until chicken skin is crispy and golden
