Stewed chicken with leeks and creme fraiche sauce
5 servings
35 minutes
Braised chicken with leeks and crème fraîche sauce is an exquisite dish of Chinese cuisine that combines tender chicken, aromatic leeks, and a velvety creamy sauce. This dish reflects the philosophy of Chinese gastronomy: a balance of textures and flavors where the sweetness of crème fraîche harmonizes with the spiciness of spices and the light acidity of cider. Traditionally, such braising makes the meat extraordinarily tender while the leeks become sweet and rich by absorbing the chicken's juices. It is a wonderful choice for a cozy family dinner, especially on cool evenings when warmth and comfort are desired. Serving it with sauce enhances the flavor complexity and richness, allowing one to savor every bite. It pairs beautifully with light sides like rice or fresh bread that can be dipped into the aromatic sauce.
1
Wash the chicken well and cut it into 8 pieces. Season with salt and pepper.
- Chicken: 1800 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
Cut off the dark green leaves and roots of the leek. Cut the remaining parts in half lengthwise and slice thinly. Rinse under cold water.
3
In a large fireproof pot, heat butter and olive oil over medium heat. Add half the chicken and brown for 3-4 minutes. Transfer to a plate. Repeat with the remaining chicken.
- Butter: 1 tablespoon
- Extra virgin olive oil: 2 teaspoons
- Chicken: 1800 g
- Chicken: 1800 g
4
Return the pot to medium heat and add the leeks. Cook, stirring, until soft and golden, about 3 minutes. Then add the cider and thyme. Push the leeks to the edges and place the chicken in the center.
- Leek: 500 g
- Cider: 1 glass
- Chopped fresh thyme: 1 tablespoon
5
Place the chicken in leeks, cover with a lid, and simmer on low heat for 15 minutes. Flip the chicken pieces and cook for another 5 minutes. Transfer the chicken breast pieces to a plate and keep warm. Cook the remaining chicken uncovered for another 10 minutes until tender.
- Chicken: 1800 g
6
Place the remaining chicken on the breasts, top with leeks, and cover with foil.
7
Return the pot to medium heat. Let the liquid reduce by half for about 8-10 minutes (to 2/3 cup). Lower the heat and stir in the crème fraîche and parsley.
- Creme fraiche: 0.5 glass
- Chopped parsley: 1 tablespoon
8
Pour the sauce over the chicken with leeks and serve immediately.
