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What's Cooking? Crispy Half Chicken over White Wine Braised Leeks via Justine's Table
Field Notes • Cookbook

What's Cooking? Crispy Half Chicken over White Wine Braised Leeks via Justine's Table

Welcome to What's Cooking, our version of a good old fashioned recipe exchange! Share your recipes with us to be featured! Our team created this series as a way to exchange recipes between club members and friends around the country—sort of like setting the table together, even with miles between us.

 

CRISPY HALF CHICKEN OVER WHITE WINE BRAISED LEEKS

Serves: 2

Looking for something to serve your sweetheart this Valentine’s Day? This recipe via Justine of Justine’s Table may be just the thing! We love Justine’s simple, seasonal (and often Italian-inspired) cooking—if you need inspiration in the kitchen, she’s your person! 

 

INGREDIENTS

 

• half chicken
• 2 leeks, cleaned and halved lengthwise
• 1 cup dry white wine
• 1 cup broth
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 2 tablespoons butter

 

INSTRUCTIONS

 

Preheat your oven to 400°F


Pat dry the half chicken with paper towels. Season it generously with salt and pepper.


Heat olive oil in a pan over medium-high heat. Once hot, add the half chicken, skin-side down. Sear for about 5-7 minutes until the skin becomes golden brown and crispy. Flip and sear the other side for another 3-5 minutes. Remove the chicken from the skillet and set it aside.


In the same skillet, add a bit more oil if needed. Place the halved leeks cut side down and cook for about 3-4 minutes until they start to caramelize.


Flip the leeks over to the other side and add minced garlic and thyme. Sauté for another minute until aromatic.


Pour in the white wine and chicken broth, allowing it to come to a simmer.


Return the seared half chicken (skin-side up) to the skillet, arranging it among the leeks.

Transfer the skillet to the preheated oven and bake for about 30-40 minutes, until the chicken is fully cooked.


Once the chicken is done, carefully remove the skillet from the oven. Remove the chicken and leeks from the skillet and place them on a serving platter.


Place the skillet back on the stovetop over medium heat. Add butter to the leek and liquid mixture, stirring until the sauce slightly thickens.


Serve the crispy skin half chicken over the white wine-braised leeks, drizzling the sauce over the chicken and leeks. Enjoy with a glass of Honeymoon.

 

For more of Justine's recipes, follow her on Instagram or visit her website.

 

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