white wine braised chicken with winter veg

After having been members of our meat CSA for over a year, I am feeling like an expert in what to expect in our monthly cooler. One trend we can count on is that after a few months, we will end up with a random assortment of chicken parts in our freezer. I actually love those times because there are so many ways you can cook chicken. In my opinion, the only way to cook chicken is slowly. It's a versatile meat; most whole chicken recipes can also be used on chicken that's been cut up. My favorite winter standbys are:

• Mall Chicken
• Chicken Soup with Rice
• Stupid Chicken
• Buttermilk Roast Chicken
• Cranberry Walnut Chicken Salad (via smitten kitchen)
• Chicken & Vegetable Cobbler (from Back in the Day Bakery Cookbook)

I've got another standby for cooking chicken to share with you today. It's yet another recipe from the farmers at Chestnut Farms. Braising is one of my favorite ways to cook, particularly when wine is involved. This is a great winter dish and easy to put together ahead of time. You can use any cut of chicken you like -- a whole cut-up chicken, bone-in breasts, boneless breasts or thighs -- just use however much you need to serve 4 people.

white wine braised chicken, potatoes, leeks & carrots

serves 4

4 Tbs. butter
1.5 lb. small red potatoes, halved
salt & pepper
chicken pieces to serve four
1 lb. leeks, white and light green parts, chopped & washed
4 carrots, peeled and sliced
1 cup dry white wine
1/2 cup creme fraiche or plain Greek yogurt
1 Tbs. lemon juice
fresh parsley, chopped

Melt 1 Tbs. butter and toss with potatoes, salt and peper, in a microwave-proof bowl. Cover with plastic wrap and microwave for 10 minutes. Let stand. 

Meanwhile, pat chicken dry with paper towel. Season with s&p and sauté in 2 Tbs. butter until browned. Set aside on a plate.

Melt another Tbs. butter in pan, add leeks and carrots, and cook until softened, about 10 minutes. Deglaze pan with wine. Add chicken back in, lower heat a little, cover and simmer 10 minutes. Add potatoes and simmer 5 more minutes. At this point, cut the chicken in the thickest part to ensure juices are running clear; alternatively, use a meat thermometer to test that the chicken is at least 175 degF.

Turn off the heat and add lemon juice and creme fraiche. Salt and pepper to taste.

Author's Note: This post is part of Fight Back Friday and The Homestead Barn Hop.