Prep 10 mins
Cook 1 hr 15 mins
From Martha Stewart.
- 1 whole fryer chicken, quartered, rinsed, and patted dry
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 leeks, white and green parts only, halved lenghtwise and then sliced into 1 inch pieces, washed well and dr
- 1⁄3 cup chopped tarragon, plus more sprigs for garnish
- 1⁄2 cup dry white wine
- 2 1⁄2 cups low sodium chicken broth (or homemade)
- 1 tablespoon freshly grated lemon zest
- 1 teaspoon fresh lemon juice
- Season chicken with salt and pepper.
- Heat oil and butter in a large skillet over medium heat.
- Add chicken, skin side down; cook until skin is browned, about 5 minutes. Turn, and cook until other side is browned, about 3 minutes. Transfer to a plate; set aside.
- Add leeks to skillet; cook until soft, about 3 minutes. Add tarragon; cook 1 minute.
- Add wine; deglaze pan, scraping up any browned bits from bottom, until liquid evaporates. Add stock and zest.
- Cover; bring to a boil.
- Return chicken to skillet; simmer, covered, over medium-low heat until cooked through 35-40 minutes.
- Transfer chicken to a platter; keep warm. Place skillet over high heat; cook until sauce thickens, 5-6 minutes. Stir in lemon juice.
- To serve, spoon sauce over chicken; garnish with tarragon sprigs.