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Vinegar-Braised Pan-Fried Chicken with Leeks and Peas


Low on cash, time and skills? This pan-fried chicken recipe has got your number! Confession: I’m not a chicken thigh lover. I’m just not. I can enjoy a chicken leg every once in a while, but for the most part, I’m a chicken breast sort of girl. However, I love the way dark meat pieces look when seared in a cast iron pan. It’s so elegant-looking, and yet it has that farmhouse chic thing going for it.

That said, I was pleasantly surprised by this dish! I love a vinegary flavor, and it does a great job at tenderizing the meat. Best of all, it’s made of chicken thighs, wings and legs – the cheapest part of the chicken! In the kosher world, that’s a big deal.

Now I’m going to be real with you people. And I mean really real. More often than not, we’re baking a frozen pizza for dinner? Why? It takes almost no effort, no prep, done in 20 minutes and our two-year-old will eat it. Also, we can still say we are eating a home-cooked meal for whatever it’s worth. However, on those days when we want to feel like real adults eating a real home-cooked meal, pan-fried chicken is a great go-to dish. And if we chop up the meat in just the right way, our toddler might eat it.

If you need a grown up rescue dish every once in a while (like I do), pin this pan-fried chicken pic below!

Vinegar-Braised Chicken with Leeks and Peas

Vinegar-Braised Chicken with Leeks and Peas


  1. • 2 whole chicken legs
  2. • Salt
  3. • Freshly ground pepper
  4. • 1 tablespoon margarine
  5. • 1 tablespoon extra-virgin olive oil
  6. • 1 large leek, halved lengthwise and cut into 1-inch pieces
  7. • 1/3 cup vegetable
  8. 1 tablespoon coconut creme
  9. • 1 tablespoon white balsamic vinegar
  10. • 1/3 cup baby peas, thawed
  11. • 1 tablespoon chopped tarragon
  12. • 1 tablespoon chopped parsley


  1. Preheat the oven to 425° and position a rack in the upper third.
  2. Turn the chicken legs skin side down on a work surface and cut halfway through the joint. Season the chicken generously with salt and pepper.
  3. In cast iron pan, heat half of the margarine and 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 chicken aside on a plate.
  4. In the same cast iron pan, cook the leeks over high heat until just beginning to soften. Add the broth and vinegar and bring to a boil. Season with salt and pepper.
  5. Set the chicken on the leeks, skin side up; roast for about 25 minutes, until it is cooked through. Turn on the broiler and broil for about 2 minutes, until the skin is golden and crisp.
  6. Transfer the chicken to a platter.
  7. Place the cast iron pan over a burner and boil over high heat until the liquid is reduced by half, about 5 minutes. Add the peas, herbs and coconut creme and simmer until the sauce is hot and slightly thickened, about 2 minutes. Season with salt and pepper. Pour the sauce over the chicken and serve.

1 Comment

  1. i made it and i must say it was so so yummy..the chicken was so tender and the coconut creme taste was superb…thanks for sharing the amazing master piece with us all

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