Vinegar-Braised Chicken with Leeks and Peas

This French bistro-inspired chicken recipe from Food and Wine delivers everything you want for a low effort yet delicious and comforting weeknight meal. The bone-in, skin-on chicken thighs are browned until golden, then nestled into a luscious sauce brightened and balanced with white balsamic vinegar and finished with herbs and crème fraîche. Sweet, meltingly creamy leeks and bright green peas add freshness and balance the richness of the dish. If you don’t have tarragon, use fennel fonds or add a tiny pinch of anise seed to replicate its signature sweet, licorice-like flavour.


6 Bone-in, skin-on chicken thighs Salt Freshly milled black pepper 2 tbsp Chicken schmaltz 600 g Leeks, white parts only and cut into 1-inch pieces 240 ml Chicken broth 3-4 tbsp White balsamic vinegar 250 g Frozen peas, thawed 2 tbsp Chopped tarragon (I used frozen one) 2 tbps Chopped parsley 150 g Crème fraîche

Preheat the oven to 210C/410F. Season the chicken thighs generously with salt and pepper.
In a large skillet, melt chicken schmaltz. Add the chicken thighs, skin side down, and cook over high heat until browned, 5-8 minutes. Turn and cook the chicken for 1 minute. Remove to a plate. In the same skillet, cook the leeks over high heat until just beginning to soften, about 2 minutes. Add the broth and vinegar and bring to a boil. Season with salt and pepper. Pour the mixture into a roasting pan or a casserole dish.
Set the chicken on the leeks, skin side up, and roast for about 25 minutes, until it is cooked through. Turn on the broiler and broil for about 2 minutes, until the skin is golden and crisp. Transfer the chicken to a platter.
Place the roasting pan or casserole dish over a burner and boil over high heat until the liquid is reduced by half, about 5 minutes. Add the peas, herbs and crème fraîche and simmer until the sauce is hot and slightly thickened, about 2 minutes. Season with salt and pepper. Pour the sauce over the chicken and serve.