CRISPY-SKINNED CHICKEN WITH LEEKS AND PEAS: AN EARLY FALL BRAISE

THIS CRISPY CHICKEN BRAISE WITH LEEKS AND PEAS IS WEEKNIGHT COOKING DISGUISED AS COMPANY-WORTHY.

There comes a moment when summer’s tomatoes and corn stop calling, and what you really want is something bubbling in the oven. For me, the first sign of fall means braising chicken. And this French bistro–inspired recipe is exactly the kind of dish that makes the transition from light summer fare to cozy fall suppers feel effortless. The chicken is browned until golden, then nestled into a sauce sharpened with white balsamic vinegar and finished with crème fraîche. Sweet leeks and bright peas add freshness, so it never feels heavy. After just 25 minutes in the oven, you’ve got tender chicken with shatteringly crisp skin and a sauce begging to be spooned over rice, potatoes, or crusty bread.

GRACE PARISI IS ONE OF CHEWING THE FAT’S COOKING STARS.

Grace is now the Culinary Director at Sitka Seafood Market (www.sitkaseafoodmarket.com). Formerly, she was the Senior Test Kitchen Editor at Food&Wine Magazine at TimeInc Books. Her work has appeared in Cooking Light, Health, Epicurious, Fitness, Serious Eats, Martha Stewart and many more. Grace is the author of more than 6 books, among them Quick Pickles and Get Saucy, which was nominated for a James Beard Award for Best Single Subject Cookbook.  Grace created Crispy-Skinned Chicken with Leeks and Peas with dinner parties in mind—but it’s every bit as perfect for any night of the week.  Grace is an expert at Pickling, so if you’d like to take advantage of summer’s bounty all year long, you can buy Grace’s latest book just by clicking on its cover at right.

CHOOSING THE BEST CHICKEN 

If you’ve ever wondered why roast chicken in France tastes leagues better than the supermarket bird at home, the secret is air-chilled chicken. Instead of a water bath, the birds are cooled with circulating air, which keeps the flavor pure and the texture firm. Brands like Bell & Evans are standouts—yes, a touch pricier, but you’re paying for meat, not water. Trust me, the difference in taste is worth it. You can choose the Organic version too. It will set you back about twice what its non-organic cousin will cost you, but honestly, click on either and I think you will be surprised at how reasonably priced they are. You can even order them here now for delivery tomorrow.

A PERFECT SIDE; HEIRLOOM TOMATOES WITH BURRATA 

Because no fall dinner should completely let go of summer, I paired the chicken with an heirloom tomato and burrata salad. I realize we’ve leaned on Burrata quite recently…See our https://chewingthefat.us.com/2025/07/plum-and-buratta-salad-with-spiced-almonds.html.  But this version doesn’t need a recipe—just wedges of the ripest tomatoes you can find, seasoned generously with salt and pepper, then crowned with creamy burrata and a drizzle of olive oil. Sometimes the simplest side dishes are the most luxurious.

Pro tip:  If you’ve left the farmstand behind for the summer, farmer’s markets in town are the place to go. I’ve found gorgeous heirlooms at New York’s Union Square Greenmarket for less than half the price of certain Hamptons stands. And Trader Joe’s burrata holds its own against any boutique cheese counter.

WHY THIS CRISPY-SKINNED CHICKEN RECIPE WORKS

This French chicken braise delivers everything you want in a fall chicken dinner: crispy skin, tender meat, and a sauce that balances tangy, sweet, and creamy in every bite. The leeks and peas keep things bright and green, while the crème fraîche ties it all together. It’s quick, comforting, and elegant—the trifecta of weeknight cooking. So roast a bird, slice a few tomatoes, tear into that burrata, and raise a glass to fall.  

HERE’S THE RECIPE AND SOME MORE GRACE PARISI SPECIALTIES…

CRISPY-SKINNED CHICKEN WITH LEEKS AND PEAS

September 9, 2025

Servings: 4

Prep: 10 min

Cook: 45 min

Total: 55 min

Difficulty: Easy

Crispy chicken with leeks, peas & crème fraîche—an easy French braise that’s weeknight simple, fall cozy, and perfect with heirloom tomato burrata.

By: Monte Mathews

Ingredients

• 1 whole chicken cut up into 8 pieces,
• preferably Bell and Evans Air Chilled
• Salt
• Freshly ground pepper
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 3 large leeks, halved lengthwise and cut into 1-inch pieces
• 1 cup low-sodium chicken broth
• 1/4 cup white balsamic vinegar
• One 10-ounce package frozen baby peas, thawed
• 2 tbsp each chopped tarragon and parsley
• 1/2 cup crème fraîche or sour cream or Greek Yogurt

Directions

• Step 1 Preheat the oven to 425° and position a rack in the upper half. Cut your chicken into 8 pieces. This is a simple procedure that will save you money over buying a cut-up chicken. Here’s a video that shows you how: https://www.youtube.com/watch?v=zW5BFvCmV7k. Season the chicken generously with salt and pepper. In a large nonstick ovenproof skillet, heat the butter and the oil. Add the chicken, skin side up, and cook over high heat until browned, 5 minutes. Turn and cook the chicken for 1 minute. Set the chicken aside.
• Step 2 In the same skillet, cook the leeks over high heat until just beginning to soften, about 2 minutes.
• Step 3 Add the broth and vinegar and bring to a boil. Season with salt and pepper.
• Step 4 Set the chicken atop the leeks mixture, skin side up
• Step 5 roast for about 25 minutes, until it is cooked through. Remove the chicken and set it aside.
• Step 6 Place the skillet over a burner and boil over high heat until the liquid is reduced by half, about 5 minutes. Add the peas, herbs, and crème fraîche and simmer until the sauce is hot and slightly thickened, about 2 minutes. Season with salt and pepper.
• Step 7 Return the chicken to the skillet and serve at once.

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