Braised Chicken Legs with Swiss Chard, Peas, and Crème Fraîche Gluten-Free Recipe
Crème fraîche adds creaminess to this gluten-free restaurant-quality chicken dinner. But you can easily exclude it for a deliciously dairy-free meal.
Braised Chicken Legs with Swiss Chard, Peas, and Crème Fraîche Gluten-Free Recipe
Servings 2
Ingredients
- 2 chicken leg quarters (with the drumstick and thigh attached)
- Kosher salt and freshly ground pepper
- 2 tablespoons grapeseed oil or canola oil
- 1 large leek, white and light green part only, sliced and rinsed
- 2 cloves garlic, minced
- 1/4 cup white wine
- 3/4 cup homemade chicken stock or low-sodium store-bought gluten-free chicken broth
- 1 bunch Swiss chard, thick center stems removed and discarded, chopped
- 1/2 cup fresh or frozen peas
- 1/2 bunch (about 1/4 pound) asparagus, trimmed and spears cut into 2-inch pieces
- 1/4 cup crème fraîche
- Zest of 1 lemon
- 2 tablespoons torn tarragon leaves
Instructions
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Preheat the oven to 400°F. Generously season the chicken with salt and pepper. In a cast-iron pan or heavy ovenproof skillet over medium-high heat, warm the oil. Place both chicken legs in the pan, skin side down, and cook, adjusting the heat to avoid burning, until the skin is deeply golden, 10 to 12 minutes. Transfer the legs, skin side up, to a plate.
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Reduce the heat to low, add the leek and garlic to the same pan, and cook, stirring occasionally, until softened, about 3 minutes. Add the wine and chicken stock. Nestle the chicken legs into the pan, skin side up.
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Transfer the pan to the oven and bake until the chicken is fork-tender and the meat starts to come away from the bone at the drumstick, 45 to 50 minutes.
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Carefully return the hot pan to the stove (the handle will be hot) and gently transfer the chicken, skin side up, to a plate. Turn the heat to medium and stir in the Swiss chard, peas, and asparagus. If the pan seems dry, add a few tablespoons of water or chicken stock. Simmer the vegetables until the asparagus is firm but cooked, about 3 minutes, then stir in the crème fraîche and lemon zest. Return the chicken, skin side up, to the pan. Sprinkle with tarragon leaves and serve.
Photography Heami Lee
