Vinegar Braised Chicken

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Vinegar Braised Chicken

Chicken braised and baked to perfection with leeks and peas. Such a beautiful plate to serve up to the whole family.


To make Vinegar Braised Chicken, start by preheating your oven to 425° F. Season the chicken generously with salt and pepper. In each of 2 large nonstick skillets, heat half of the butter and oil. Add the chicken, skin side up, and cook over high heat until browned, 5 minutes. Turn over and cook the chicken for another minute, then place all of the chicken into one skillet.

In the other skillet, cook the leeks over high heat until just beginning to soften, about 2 minutes. Add the broth and vinegar and bring to a boil. Season with salt and pepper and pour the mixture into a roasting pan. Set the chicken on the leeks, skin side up, and roast for about 25 minutes until cooked through. Turn on the broiler and broil for about 2 minutes, until the skin is golden and crisp. Transfer the chicken to a platter.

Place the roasting pan over a burner and boil over high heat until the liquid is reduced by half, about 5 minutes. Add the peas, herbs, and sour cream and simmer until the sauce is hot and slightly thickened, about 2 minutes. Season with salt and pepper. Pour the sauce over the chicken and serve. Enjoy!


Whole Chicken Legs
Salt & Pepper
1/4 cup
Unsalted Butter
3 tbsp
Olive Oil
Large Leeks, sliced
1 cup
Low-Sodium Chicken Broth
1/4 cup
Balsamic Vinegar
10 oz
Frozen Baby Peas, thawed
3 tbsp
North Shore Living® Tarragon, chopped
2 tbsp
North Shore Living® Parsley, chopped
1/2 cup
Sour Cream

Time to cook

60 minutes