Chicken In Riesling

Food & Food Pairing | Poultry

1 whole chicken (about 3 1/2 lb), backbone discarded and chicken cut French style into 8 pieces (see cooks' note, below)
1 tablespoon vegetable oil
3 tablespoons unsalted butter, divided
4 medium leeks (white and pale green parts only, finely chopped (2 cups)
1 cup dry white wine (preferably Alsatian Riesling)
1 1/2 lb small (2-inch) red potatoes
2 tablespoons finely chopped flat-leaf parsley
1/2 cup creme frache or heavy cream
Fresh lemon juice to taste

Preheat oven to 350° F with rack in middle. Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper Heat oil with 1 tablespoon butter in a wide 3 1/2-to-5-quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch transfer to a plate. Meanwhile, wash leeks and pat dry. Pour off fat from pot, then cook leeks, shallot, and 1/4 teaspoon salt in remaining 2 tablespoons butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes. While chicken braises, peel potatoes, then generously cover with cold water in a 2-to-3-quart saucepan and add 1-1/2 teaspoons salt Bring to a boil, then simmer until potatoes are just tender, about 15 minutes Drain in a colander, then return to sauce paned parsley and shake to coat. Stir creme frache into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.