Vinegar-Braised Chicken With Leeks And Peas

• 8 whole chicken legs
• Salt
• Freshly ground pepper
• 3 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 3 large leeks, halved lengthwise and cut into 1-inch pieces
• 1 cup low-sodium chicken broth
• 1/4 cup white balsamic vinegar
• One 10-ounce package frozen baby peas, thawed
• 2 tablespoons chopped tarragon
• 2 tablespoons chopped parsley
• 1/2 cup creme fraiche

1. Preheat the oven to 425u0b0 and position a rack in the upper third. Turn the chicken legs skin side down on a work surface and cut halfway through the joint. Season the chicken generously with salt and pepper.
2. In each of 2 large nonstick skillets, heat half of the butter and oil. Add the chicken, skin side up, and cook over high heat until browned, 5 minutes. Turn and cook the chicken for 1 minute. Pile all of the chicken into one skillet.
3. In the other 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 medium roasting pan.
4. Set the chicken on the leeks, skin side up; 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.
5. Place the roasting pan over a burner and boil over high heat until the liquid is reduced by half, about 5 minutes. Add the peas, herbs and creme fraiche 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.

chicken, salt, freshly ground pepper, unsalted butter, extravirgin olive oil, leeks, chicken broth, white balsamic vinegar, baby peas, tarragon, parsley, crueme fraueeche

Taken from www.epicurious.com/recipes/member/views/vinegar-braised-chicken-with-leeks-and-peas-52771301 (may not work)