Normandy Style Chicken and Leeks with Creme Fraiche
Ingredients
- 1 whole chicken (about 4 pounds), cut into 10 pieces (each breast half cut in half crosswise)
- Coarse salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 2 teaspoons olive oil
- 4 small leeks (white and pale-green parts only), cut crosswise into 3-inch pieces, rinsed well (about 1 pound)
- 1 cup good-quality hard apple cider
- 1 tablespoon coarsely chopped fresh thyme leaves
- ½ cup store-bought or homemade Creme Fraiche
- 1 tablespoon finely chopped fresh flat-leaf parsley
Instructions
Normandy-Style Chicken and Leeks with Creme Fraiche serves 4 original recipe by Martha Stewart.
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