4 chicken marylands
Freshly ground pepper
3 tbsp butter
3 tbsp extra-virgin olive oil
3 large leeks, sliced into 1 cm pieces
1.5 – 2 cups chicken stock
1/4 cup white balsamic vinegar
300g frozen baby peas, thawed
2 tbsp chopped tarragon
200 ml crème fraîche
Preheat oven to 220° C and position rack in upper half. Turn chicken maryland skin side down on chopping board and cut halfway through joint between leg and thigh. Season generously with salt and pepper.
In wide braising pan or casserole, melt half of butter and oil. Add half the chicken, skin side up, and cook over high heat until browned, 5 minutes. Turn and cook for 1 minute. Set aside first batch and cook remaining chicken. Remove from pan.
Add remaining butter and cook leeks over medium high heat until softened. Add chicken stock and vinegar and bring to boil.
Place chicken on top of leeks – skin side up. Roast in oven for 25 -30 minutes, until chicken is cooked through and skin is golden. Transfer to platter and keep warm.
Place pan on stove and boil over medium to high heat until the liquid is reduced by half, about 5 minutes. Add peas, tarragon and crème fraîche and simmer until the sauce is slightly thickened, about 2 minutes. Season with salt and pepper.
Pour sauce over chicken and serve with potatoes, rice or pasta.