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White Balsamic vinegar chix with Peas & leeks

White Balsamic Vinegar Chicken with Peas and Leeks

An easy but elegant dish that will become one of your go-to recipes! Serves 4.
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Ingredients

Chicken Thighs (Bone In, Skin On)
8 pieces
Kosher Salt
To taste
Ground Black Pepper (Freshly Ground)
To taste
Unsalted Butter
1 ½ tbsp
Extra Virgin Olive Oil
1 ½ tbsp
Large Leeks (Halved Lengthwise, Cut Into 1-Inch Pieces)
2 pieces
Low Sodium Chicken Broth
½ c
White Balsamic Vinegar (maybe a little more depending on your preference)
⅛ c
Frozen Peas (Thawed)
5 oz
Tarragon (Chopped)
1 tbsp
Parsley (Chopped)
1 tbsp
Crème Fraiche **
¼ c

Instructions

  • Preheat oven to 425 degrees F and position rack in upper third of oven.
  • Pat chicken dry, season with salt and pepper.
  • Add EVOO and butter to braiser over medium high heat. Add chicken, skin side up and cook until browned, 5 minutes, flip and cook 1 minute more.  Set chicken aside on a plate.
  • Add leeks to braiser, toss about 2 minutes until just starting to tenderize. Add broth and vinegar, bring to boil.  Season with S&P.
  • Set chicken on leeks, skin side up, and roast in oven 25 minutes. Place braiser over high heat, until liquid is reduced by half, about 5 minutes. Take off heat and add peas, herbs, and *Crème Fraiche until heated throughout and slightly thickened, about 2 minutes.
  • Serve and enjoy!

Chef's Notes

  • *For Crème Fraiche DIY recipe, click here.
Please reach out to Dana directly if you have any questions.
Email: dana@stagedoorkitchen.com

Kitchen Equipment Used

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