Ingredients:

1 whole chicken (about 3 1/2 pound), cut French style into 8 pieces
1 tablespoon vegetable oil
3 tablespoons butter
4 medium leeks (white and pale green parts only), finely chopped (2 cups)
2 tablespoons finely chopped shallot
4 medium carrots, halved diagonally
1 cup Alsatian Riesling
1 1/2 pound small red potatoes
2 tablespoons finely chopped flat-leaf parsley
1/2 cup crème fraîche
Fresh lemon juice to taste

Instructions:
1. Preheat oven to 350°F with rack in middle.
2. Pat chicken dry and sprinkle with 1 teaspoon salt and pepper. Heat oil with 1 tablespoon butter in a heavy ovenproof pot over medium-high heat, then brown chicken in 2 batches (about 15 minutes total). Transfer to a plate.
2. Add 2 more tablespoons of butter to pot and cook leeks, shallot, and 1/4 teaspoon salt covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes.
3. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 5 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.
4. While chicken braises, cook potatoes in a different pot until just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.
5. Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.

Serves 5