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
Method
Sear the Chicken (Kana Dutch Oven)
- Pat chicken legs and thighs dry. Season generously with salt and pepper.
- 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
- Reduce heat to medium. Add leeks and a pinch of salt. Cook, stirring, until softened and caramelized, 6–8 minutes.
- Add garlic and cook until fragrant, 1 minute. Deglaze with white wine, scraping browned bits from the pan.
- Braise the Chicken
- 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.
- 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
- Remove chicken to a plate and tent with foil. Discard thyme sprigs and lemon peel.
- Reduce sauce on the stovetop over medium heat until slightly thickened, 5–7 minutes.
- Off heat, whisk in butter and crème fraîche. Return chicken to coat lightly.
Sauté the Mushrooms
- Heat olive oil in the Cast Iron Skillet over medium heat. Add onions and cook until softened, 4 minutes.
- Add mushrooms, thyme, salt, and black pepper to taste. Sauté until golden and tender, 5–6 minutes.
- Season to taste with kosher salt.