Braised Chicken with Lemon, Leeks & White Wine

Golden chicken seared in the dutch oven. Leeks, lemon, and white wine carry it slow in the oven. Mushrooms finish in the cast iron skillet, zested with lemon and plated over arugula. Finished with fried capers - rich, bright, and layered.

Why You'll Love Braised Chicken with Lemon, Leeks & White Wine

Beefy sear from the Dutch Oven, delicate braise with citrus and leeks, mushrooms for earthiness, arugula for bite, and capers for crisp brine. Finished with crème fraîche for silk - layers of flavor in each bite.

Tips and Tricks

• Add lemon peel to the braise for citrus depth without bitterness.
• Zest the mushrooms at the last minute to keep flavor vivid.
• Whisk crème fraîche off heat for a smooth sauce.
• Fry capers until they burst for maximum crispness.

Variations

• Add Dijon mustard to the sauce for tang.
• Replace white wine with dry vermouth for herbal depth.

Substitutions

• Crème fraîche → sour cream.
• Thyme → rosemary or tarragon.
• Chicken legs → bone-in breasts (adjust cook time).

Best served with

• A crisp Sauvignon Blanc
• Rustic sourdough bread
• Roasted fingerling potatoes

How to Store Leftovers

• Store in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop over low heat or in a 325°F oven until warmed through

Braised Chicken with Lemon, Leeks & White Wine

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Golden chicken seared in the dutch oven. Leeks, lemon, and white wine carry it slow in the oven. Mushrooms finish in the cast iron skillet, zested with lemon and plated over arugula. Finished with fried capers - rich, bright, and layered.

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Prep Time 25 minutes mins

Total Time 1 hour hr 30 minutes mins

Course: Dinner, Main Course, Meat

Cuisine: Californian, French Inspired

Calories: 1281

Ingredients Equipment Method Nutrition

Ingredients

  

• 2 chicken legs
• as needed kosher salt
• as needed black pepper
• 1 tablespoon olive oil
• 2 leeks
• 2 cloves garlic
• ½ cup dry white wine
• 1 cup chicken stock
• ½ lemon
• 1 strip lemon peel
• 3 thyme sprigs
• 1 tablespoon unsalted butter
• 2 tablespoon crème fraîche
• 2 tablespoon capers
• 2 cups arugula
• 4 oz wild mushrooms
• ¼ yellow onion
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• to taste black pepper
• 1 teaspoon lemon zest

Equipment

• Dutch oven
• Wooden Spoon
• Chefs knife
• Cast iron skillet

Method

 

Sear the Chicken (Kana Dutch Oven)

1. Pat chicken legs and thighs dry. Season generously with salt and pepper.
2. Heat olive oil in the Dutch Oven over medium-high heat. Sear chicken skin side down until deeply golden, about 6-7 minutes. Flip and sear 3-4 minutes more. Remove and set aside.

Build the Base

1. Reduce heat to medium. Add leeks and a pinch of salt. Cook, stirring, until softened and caramelized, 6-8 minutes.
2. Add garlic and cook until fragrant, 1 minute. Deglaze with white wine, scraping browned bits from the pan.
3. Braise the Chicken
4. Return chicken to the Dutch Oven, skin side up. Add chicken stock, lemon juice, lemon slices, lemon peel, and thyme. Liquid should come about halfway up the chicken.
5. Bring to a simmer, then cover and transfer to a 350°F oven. Braise for 45-60 minutes (until chicken is tender and reaches 175°F internally).

Finish the Sauce

1. Remove chicken to a plate and tent with foil. Discard thyme sprigs and lemon peel.
2. Reduce sauce on the stovetop over medium heat until slightly thickened, 5-7 minutes.
3. Off heat, whisk in butter and crème fraîche. Return chicken to coat lightly.

Sauté the Mushrooms

1. Heat olive oil in the Cast Iron Skillet over medium heat. Add onions and cook until softened, 4 minutes.
2. Add mushrooms, thyme, salt, and black pepper to taste. Sauté until golden and tender, 5-6 minutes.
3. Season to taste with kosher salt.

Nutrition

Calories: 1281kcalCarbohydrates: 47gProtein: 54gFat: 89gSaturated Fat: 26gPolyunsaturated Fat: 13gMonounsaturated Fat: 43gTrans Fat: 1gCholesterol: 291mgSodium: 1067mgPotassium: 1470mgFiber: 6gSugar: 15gVitamin A: 4922IUVitamin C: 44mgCalcium: 283mgIron: 8mg

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